Dear Colleague,

Wheat is one of the most ancient agricultural crops accompanying the development of human civilization. It has spread widely across the globe and has formed a large variability for end uses in different countries. The modern diversity of technological end use of wheat grain is associated with a wide variability in both the structure and chemical composition of endosperm, and in protein and gluten content. A wide variability for milling and physical properties of grain and flour is required when using wheat for food purposes—yeast baking, the production of flat breads, confectionery, and other products. In addition, certain requirements are imposed on grain for technical and fodder purposes. For the purposeful creation of wheat varieties with a specific end use, knowledge of the genetic control of the formation of chemical and structural properties of the endosperm is required. Endosperm morphogenesis is integrated into the overall life cycle of wheat plants and is functionally linked to various gene networks that determine interaction with the external environment. The dependence of grain quality indicators on growing conditions is well known. In contrast to the relatively good knowledge of the biochemical properties of the components of grain endosperm, the genetic dynamics of their formation has not yet been sufficiently studied. This Special Issue will address the entire spectrum of the diversity of wheat grain use—from food to technical purposes, the genetic control of this diversity, and the relationship of genetic diversity for the technological properties of grain with certain geographic regions and resistance to abiotic and biotic stresses. We welcome both phenotypic studies of wheat accessions in terms of grain quality and their end use, as well as genomic studies of mapping loci associated with different technological properties of grain, flour, and dough.

Dr. Tatyana A. Pshenichnikova
Dr. Irina N. Leonova
Guest Editors

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• bread and durum wheat
• wheat grain quality in wheat genetic resources
• grain endosperm structure
• grain chemical compounds
• bread making and confectionery quality
• technical end use of grain
• grain quality for brewing and distilling
• QTL discovery and association mapping
• milling parameters of flour
• dough rheology
• breeding for end-use quality