High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads.

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour ( L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour ( L.).

Allelic Variation at Glutenin Loci (, and ) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes.

Durum wheat grains ( L. ssp. ) are the main source for the production of pasta, bread and a variety of products consumed worldwide.