Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles by Qianna Zheng, Zheng Wang, Feiyang Xiong, Yan Song, Guoquan Zhang

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Greek Landrace Flours Characteristics and Quality of Dough and Bread by Adriana Skendi, Maria Papageorgiou, Maria Irakli, Stefanos Stefanou

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Identification and Introgression of a Novel HMW-GS Gene from <i>Aegilops tauschii</i> by Cunyao Bo, Zhongqing Fan, Xin Ma, Anfei Li, Hongwei Wang, Lingrang Kong, Xiaoqian Wang

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Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread by Aylin W. Sahin, Jonas Joachim Atzler, Daniel Valdeperez, Steffen Münch, Giacomo Cattaneo, Patrick O’Riordan, Elke K. Arendt

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Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties by Liqun Li, Zhenzhen Liu, Xu Li, Xiangnan Chu, Weibing Yang, Bingxin Wang, Yanzhou Xie, Xuejun Li

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CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein (XIP) Gene Improved the Dough Quality of Common Wheat by Zhengjuan Sun, Mingxia Zhang, Yanrong An, Xu Han, Baojin Guo, Guangde Lv, Yan Zhao, Ying Guo, Sishen Li

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Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality by Yingjun Zhang, Mengyun Hu, Qian Liu, Lijing Sun, Xiyong Chen, Liangjie Lv, Yuping Liu, Xu Jia, Hui Li

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