Common wheat is a staple food for mankind.
Common wheat is a hexaploid species with A, B and D subgenomes.
They had a genetic background of common wheat, resulting from continuous selfing over nine times.
The objective of this study was to clone the ABA 8′-hydroxylase gene in common wheat.
Static coefficient of friction of spelt varieties were higher than that of common wheat.
Common wheat (Triticum vulgare) and rye (Secale cereale) probably were first domesticated from the grasses of Central Asia.
The study showed that differences among baked products were more pronounced than those between spelt and common wheat products.
Slight differences were observed between organic spelt and common wheat products in protein digestibility determined by the two digestion methods.
This study showed that the linear dimensions of all spelt varieties kernels were higher than those observed for common wheat.
After baking, slight differences were observed in rate and extent of starch digestion between spelt and common wheat baked products.
Efficient methods for the detection of accidental or intentional contamination of common wheat to durum wheat products are therefore required.
