Genetic Profiling of Quality Traits for Industrial Applications and Agronomic Practices in Bread Wheat (Triticum aestivum L.)

Bread wheat (Triticum aestivum L.) is a globally important crop due to its extensive use in food and industrial applications. This review aims to consolidate recent advancements in genetic profiling and agronomic practices that influence key quality parameters such as protein content, gluten strength, and starch composition—traits critical for baking, brewing, and bioethanol production. The review synthesizes research employing molecular tools such as quantitative trait loci (QTL) mapping, genome-wide association studies (GWAS), and marker-assisted selection (MAS). It also incorporates findings from agronomic practices including nutrient management, water optimization, and genotype-environment interactions that affect trait expression. Progress in molecular breeding has identified key genomic regions linked to industrially relevant quality traits. The integration of high-throughput genotyping with phenotypic evaluation has accelerated the identification of superior alleles. Agronomic strategies complement genetic approaches by enhancing trait expression under field conditions. However, practical application of these findings in breeding and agronomy remains limited. Emerging technologies such as genomic selection and CRISPR-based gene editing show strong potential but require further validation and infrastructure for widespread adoption. A synergistic approach combining molecular tools with precision agronomy is essential for advancing wheat quality to meet industrial standards. Continued investment in interdisciplinary research and technology transfer is critical to translate genetic gains into sustainable, high-quality wheat production systems.