Variations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat (<i>Triticum aestivum</i> L.)

Variations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat (<i>Triticum aestivum</i> L.)

Whole grain flour is considered a part of a healthy diet, especially when produced with pigmented wheat (<i>Triticum aestivum</i>). However, the specific metabolic pathways and mechanisms by which these metabolites affect the end-use quality of pigmented wheat varieties still need to be...

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Bibliographic Details
Main Authors: Bin Wang, Jie Kang, Shuaiqi Wang, Fasih Ullah Haider, Yingxin Zhong, Peng Zhang
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Plants
Subjects:
pigmented wheat
lipids
amino acids
end-use quality
Online Access:https://www.mdpi.com/2223-7747/14/2/171
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