Proteins in wheat flour enable dough elasticity necessary for many types of breads, and for nutritional quality. This subset identifies bread wheat (Triticum aestivum) materials that exhibit high (>14.16%) flour protein concentration.
Wheat and other cereals should always be part of a healthy and nutritious balanced diet for most of the population. Its consumption is highly recommended to ensure an appropriate intake of dietary fiber, minerals, vitamins, and other beneficial bio- compounds present in the wheat grain. Wheat not only supplies 20 percent of the world’s food calories and protein, but has important benefits beyond nutrition.
Source: CIMMYT Wheat Germplasm Bank
MCPD - b3470e56-5393-4927-a2e2-383cf3f3fc75.xlsx
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