Genetic Impact of The Dwarfing Genes on Some Morpho-Physiological and Anatomical Traits in Bred Wheat Bionomics of Notopterus Notopterus (Pallas, 1769)

Abstract

Protein, when balanced by other foods that supply certain amino acids such as lysine, is an efficient source of protein. Various classes of wheat are used for different purposes. Hard­red wheats of this class are generally used in the manufacture of cakes, biscuits, pastry, and other types of flours. Soft white wheats are used principally for pastry flours and shredded and puffed breakfast foods. In summary, wheat is the major ingredient in most breads, rolls, crackers, cookies, biscuits, cakes, doughnuts, muffins, pancakes, waffles, noodles, pie crusts, ice cream cones, macaroni, spaghetti, puddings, pizza, and many prepared hot and cold breakfast foods. It is also used in baby foods, and is a common thickener in soups, gravies, and sauces. Germ, bran, and malt are additional types of wheat products. Much of the wheat used for livestock and poultry feed is a by-product of the flour milling industry. Wheat straw is used for livestock bedding. The green forage may be grazed by livestock or used as hay or silage. Wheat serves a dual purpose by being grazed in the fall and early spring and then harvested as a grain crop. Industrial uses of wheat grain include starch for paste, alcohol, oil, and gluten. The straw may be used for newsprint, paperboard, and other products.