Investigation of the Molecular Mechanisms that Influence the Bakery Quality of Bread Wheat Endosperm Using Comparative Transcriptomics Analyses

This study was carried out to investigate the molecular mechanism of bread making quality by comparing gene expressions between two Iranian wheat cultivars with high (Pishtaz cultivar) and low (Navid cultivar) bread making quality using RNA sequencing method. The cultivars were cultivated in a field and grain sampling was done at 5, 10, 14, 21 and 28 days post anthesis (DPA). RNA of grains was extracted by TRIzol and RNA sequencing was conducted as paired-end with 150nt length using Illumina HiSeq 2500.