Wheat is one of the world’s most important staple foods, especially in the form of bread. A joint study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) and the Leibniz Institute of Plant Genetics and Crop Plant Research (IPK) now shows that extremely dwarf wheat has a less favorable gluten composition than semi-dwarf, dwarf, or tall wild type wheat, and therefore produces flour with poorer baking properties.
Extreme dwarfing genes decrease glutenins in wheat, affecting gluten composition and baking quality
