Standard Wheat Research Articles

Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars

The low-molecular weight glutenin subunit (LMW-GS) composition of wheat (Triticum aestivum) flour has important effects on end-use quality. However, assessing the contributions of each LMW-GS to flour quality remains challenging because of the complex LMW-GS composition and allelic variation among wheat cultivars. Therefore, accurate and reliable determination of LMW-GS alleles in germplasm remains an important challenge for wheat breeding. In this study, we used an optimized reversed-phase HPLC method and proteomics approach comprising 2-D gels coupled with liquid chromatography–tandem mass spectrometry (MS/MS) to discriminate individual LMW-GSs corresponding to alleles encoded by the Glu-A3, Glu-B3, and Glu-D3 loci in the ‘Aroona’ cultivar and 12 ‘Aroona’ near-isogenic lines (ARILs), which contain unique LMW-GS alleles in the same genetic background. The LMW-GS separation patterns for ‘Aroona’ and ARILs on chromatograms and 2-D gels were consistent with those from a set of 10 standard wheat cultivars for Glu-3. Furthermore, 12 previously uncharacterized spots in ‘Aroona’ and ARILs were excised from 2-D gels, digested with chymotrypsin, and subjected to MS/MS. We identified their gene haplotypes and created a 2-D gel map of LMW-GS alleles in the germplasm for breeding and screening for desirable LMW-GS alleles for wheat quality improvement.

Beneficial Effects of Macaroni Made with Resistant Starch Type 4 from Unripe Banana and Turmeric Extract on Blood Clinical Chemistry and Gut Microbiota of Healthy Rats

Unripe banana is rich with resistant starch (RS) and this non-processed food confers many health benefits. However, unripe banana is not consumed directly and when cooked its native RS is rendered digestible. We have developed macaroni from chemically modified unripe banana flour (RS4), which maintains their content of resistant starch after being cooked, with and without the supplementation of turmeric extract. We hypothesized that consuming our banana RS4 macaroni would confer beneficial effects on metabolic profiles. Healthy Wistar rats were fed for 6 weeks with cooked banana RS4 macaroni, with and without the turmeric extract supplementation, and compared to rats fed with standard wheat macaroni. No significant physiological differences between groups were observed except rats that consumed banana RS4 macaroni had significantly smaller stomachs (pLachnospiraceae Erysipelotrichaceae and Clostridiaceae. In conclusion, the consumption of banana RS4 macaroni by healthy rats receiving a regular diet improved their blood chemistry profile associated with metabolic syndrome, and the addition of turmeric extract can significantly alter fecal microbiota.

USING MIXOGRAPH PARAMETERS AND SOME QUALITY PROPERTIES IN SELECTION OF DURUM WHEAT GENOTYPES

This research was carried out in order to determine some chemical, physical and rheological (mixograph) traits of 4 standard durum wheat varieties and 11 durum wheat lines in 2015-2016 under irrigated conditions in Gözlü and Central location of Konya according to randomized block design with three replications. Means of quality parameters varied for thousand kernel weight (30.26-38.45 g), protein ratio (12.94-14.77%), SDS sedimentation (13.75-29.75 ml), color (b value) (20.45-23.35), mixograph development time (1.55-3.79 min), peak height (46.47-81.38%), softening (slope) (6.46-28.85 min/%), peak width (2.19-15.13%), peak area (54-165 Nm) and total area (energy) (236-407 Nm). Significant differences were found between wheat varieties in terms of examined features. Durum wheat lines having weak, strong and very strong gluten were identified in this research. Keywords: Wheat breeding, landraces, genetic structure, semolina, dough traits, gluten index, mixograph parameters.

Physicochemical properties of banana peel powder in functional food products

Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will convert it into a value-added product in the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis values and hence stage 2 of banana was chosen for the next analysis, due to the high waste of banana peel in stage 2 in SME (Small Medium Enterprise) in the production of banana chips. This study characterized the banana peel powder for storage application at different sizes of particles which are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peel powder increases, the flowability of the powder decreases. It was found that green banana peel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250 µm) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powder’s pH (6.15-6.46) is in the standard wheat flour acidity range. Moreover, the study on the water holding capacity at different temperatures identifies that banana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/g dry sample. In short, this study is a success in identifying the potential of banana peel powder in food products based on its characteristics.

Impact of gastric ulceration on weight gain in finisher pigs

Erosion of the non-glandular region of the pig stomach is a common non-infectious condition, caused by a combination of feed processing and intake factors. We examined the effects of a naturally occurring outbreak of erosion/ulceration in a modern pig farm system. Pigs were monitored from 3.5 to 22.5 weeks of age, including a 2-day period of reduced feed intake at 10 weeks of age, due to unintentional inclusion of an unpalatable high salt additive. Pelleted diets supplied to the farm consisted of standard wheat, plant protein and feed additive ingredients, averaging 610 µm particle size. At 22.5 weeks of age, all remaining study pigs (n = 901) were processed for processing, and the non-glandular stomach region visually scored for erosion/ulceration. The ulcer score for each study animal was correlated to its average daily weight gain, based on the age at weaning (days), age at processing (days), and carcass weight (kg). This correlation indicated a significant reduction in growth rate among growing pigs with severe stomach erosion/ulceration. The economic impact as calculated from the weights at processing, average daily feed intakes and 5-year averages of feed cost and carcass value indicated a significant reduction in likely market income derived from growing and finishing pigs with deeper stomach lesions.

Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein

SummaryThe aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dough. Experimental results indicated that the addition of japonica rice flour significantly decreased the α‐helix structure in the gluten protein sample, but increased the random coil content, indicating that the protein secondary structure became more disordered. The ratio of α‐helix/β‐sheet structures in the dough supplemented with different varieties of japonica rice flour was decreased, contributing to improved dough stability. Increasing the proportion of japonica rice flour from 10% to 40% significantly decreased the sulfhydryl content of the mixed flour dough. However, the total sulfhydryl content was only positively correlated with the amount of Longdao 19 japonica rice flour, reaching a maximum of 25.34 mol g−1 at 40% japonica rice flour. The gluten structure of mixed flour dough typically forms a porous three‐dimensional network, with the Longdao 19, 20, 23 and 25, Longjing 31 and Mudanjiang 31 japonica rice flours leading to improved gluten protein networks. In summary, the supplementation of standard wheat flour with japonica rice flour can alter dough properties and gluten structure.

Nitrogen-Rich Multilayered Porous Carbon for an Efficient and Stable Anode

Hierarchical nitrogen-rich porous carbon (HNPC) was prepared by a simple and effective method using standard wheat straw as raw material. The as-synthesized HNPC material was found to possess high specific surface area. Because of its hierarchical porous structure, the HNPC material enables highly efficient lithium-ion transport through the electrolyte to the negative electrode, which shortens the diffusion path of the lithium-ion channel and reduces the internal resistance. The initial reversible capacity of the HNPC battery reaches 792.41 mAh·g−1 with coulombic efficiency of 88.61%. This type of HNPC material provides a potential anode for lithium-ion batteries with high specific capacity.

Recognition of different yield potentials among rain-fed wheat fields before harvest using remote sensing

An algorithm was proposed to classify wheat fields into high-productive and low-productive classes using satellite images according to a threshold value for rain-fed wheat ETa in the anthesis stage. Since the classification process was based on the ETa values in the rain-fed wheat pixels, an algorithm was proposed to map wheat fields using the combination of MODIS and Landsat-8 images. The wheat area mapping method included two major processes in which the first one used a step by step elimination process of non-wheat pixels which did not follow the standard wheat vegetation index time series; the second one used supervised classification methods for detecting the rain-fed wheat pixels. The assessment of the wheat area map was performed statistically using surveyed wheat plots. After detecting the wheat parcels, the threshold value was determined using a frequency analysis on actual evapotranspiration values in the parcels. The rain-fed wheat ETa values estimated from the SEBAL algorithm and were compared to the results from the Eagleman-Affholder method and MOD16A2 products. To assess if the wheat fields in productivity classes have been categorized correctly, yield values in the two classes were compared with each other. The rain-fed wheat yield was estimated using the light use efficiency model and compared to provincial census data for accuracy assessment. Results showed that the overall accuracy, Kappa coefficient, and F1 score values for the 250-m resolution map from the MODIS images were 82, 0.61, and 0.71, respectively. In the same order, these statistics for the 30-m resolution map from the Landsat-8 images were 92, 0.62, and 0.77, respectively. Both the SEBAL and the Eagleman-Affholder methods closely estimated the average wheat ETa value in the anthesis stage equal to 2.4 mm/day. The mean of the rain-fed wheat yield value from the LUE model in 2015 was 10% lower than the census data. Relying on the low amount of the absolute error between the LUE model and the census data, the mean of the yield values in both high-productive and low-productive classes were compared with together. Results showed that the mean amount of yield in high-productive class was 33% (271 kg/ha) more than that of in low-productive class.

Çimlendirilmiş Buğday Unundan Yapılan Tırnaklı (Düz Ekmek) ve Tava Ekmek Kalitesi Üzerine Bir Araştırma

Bu çalışmada, çimlendirilmiş buğday ununun Şanlıurfa yöresine özgü düz bir ekmek olan tırnaklı ekmek ve hacimli bir ekmek olan tava tipi ekmeklere olan etkisi araştırılmıştır. Araştırmada Dariel ekmeklik buğday çeşiti kullanılmıştır. Buğdayın çimlendirilerek öğütülmesi sonucu elde edilen un, %20-40-60-80-100 oranlarında normal buğday unu yerine ikame edilmiştir. Çalışma kapsamında çimlendirilmiş buğdayda 1000 tane ağırlığı, hektolitre ağırlığı ve düşme sayısı analizleri yapılırken, tırnaklı ve tava ekmeklerde ise duyusal analizler yapılmıştır. Elde edilen sonuçlara göre, çimlenmiş buğdaylarda 1000 tane ağırlığı, hektolitre ağırlığı ve düşme sayısı değerlerinde düşüş belirlenmiştir. Tırnaklı ekmeklerde ekmek yumuşaklığı ile tat ve aroma dışında, tava tipi ekmeklerde ise ekmek içi rengi ile tat ve aroma dışındaki duyusal özelliklerin tamamı çimlenmiş buğday ununun kullanımına bağlı olarak düşüş gösterirken, tırnaklı ekmeklerde bu etki daha sınırlı kalmıştır.

Development of an Optimized MALDI-TOF-MS Method for High-Throughput Identification of High-Molecular-Weight Glutenin Subunits in Wheat.

Because high-molecular-weight glutenin subunits (HMW-GS) are important contributors to wheat end-use quality, there is a need for high-throughput identification of HMW-GS in wheat genetic resources and breeding lines. We developed an optimized method using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) to distinguish individual HMW-GS by considering the effects of the alkylating reagent in protein extraction, solvent components, dissolving volume, and matrix II components. Using the optimized method, 18 of 22 HMW-GS were successfully identified in standard wheat cultivars by differences in molecular weights or by their associations with other tightly linked subunits. Interestingly, 1Bx7 subunits were divided into 1Bx7 group 1 and 1Bx7 group 2 proteins with molecular weights of about 82,400 and 83,000 Da, respectively. Cultivars containing the 1Bx7 group 2 proteins were distinguished from those containing 1Bx7OE using well-known DNA markers. HMW-GS 1Ax2* and 1Bx6 and 1By8 and 1By8*, which are difficult to distinguish due to very similar molecular weights, were easily identified using RP-HPLC. To validate the method, HMW-GS from 38 Korean wheat varieties previously evaluated by SDS-PAGE combined with RP-HPLC were analyzed by MALDI-TOF-MS. The optimized MALDI-TOF-MS method will be a rapid, high-throughput tool for selecting lines containing desirable HMW-GS for breeding efforts.

Detection of Ug99 (TTKSK) of wheat stem rust fungus and new virulence races of Puccinia graminis f.sp. tritici in Egypt

Wheat stem rust caused by Puccinia graminis f. sp. tritici (Pgt), is one of the most destructive diseases of wheat. Survey of stem rust was carried out during 2014 and 2015 seasons in Kafrelsheikh, Sharqia, and Nubaria governorates in Egypt. The physiologic races of stem rust were determined on seedlings of the standard wheat stem rust differentials following the international system of nomenclature. Results indicated the occurrence of twelve races, three in the Ug99 race group; TTKST, TTKTK, TTKSK from Al-Sharqia, Sakha and from Nubaria, respectively. The rest of races are not belonging to the Ug99 race group which was detected during the two seasons. In addition, situation was studied on monogenic Sr's lines against stem rust disease under field conditions. Sr2, Sr24 and Sr26 were highly effective for resistance in both seasons. While, Sr27 and Sr31 either was ineffective in some years, or did not confer adequate resistance. Four Egyptian wheat germplasm namely Giza164, Sakha93, Sakha94 and Sids1 with significantly low ACI, AUDPC, rAUDPC and RRI were identified. Also, these genotypes showed low disease severity moderately resistance (MR) infection type in both seasons. First occurrence of the Ug99 race of wheat stem rust (Pgt) to Egypt in 2014/15. The obtained results would serve as a fruitful tool in wheat breeding program directed for disease resistance.

Physical and Sensorial Evaluation of Breads Prepared with Teff Flour (Eragrostis tef) Associated with Whey Protean and Cassava Starch

Abstract Objectives Prepare breads with teff flour, whey protein and cassava starch and whey protein; Evaluate them physically and sensorially and compare with the standard wheat flour treatment. Methods This is an experimental study in which samples of breads were prepared and evaluated in the Laboratories of Dietetic Technique of Federal University of Rio Grande do Sul (UFRGS). For gluten-free formulations, a properly sanitized production area and utensils with no contact with wheat flour were used. For the physical analysis of the samples, a completely randomized design (CRD) was used while, for the sensorial analyzes, the randomized block design (RBD) was used. Results The results show that in relation to the physical parameters, there was a statistically significant difference in those treatments that contained whey protein in its formulation. In the sensory evaluation, even if it does not exceed the standard treatment, the treatment with 10% whey protein was the best evaluated experimental treatment. Conclusions The use of whey protein associated with teff flour and cassava starch is shown to be a good alternative to improve physical quality and sense of gluten-free bakery products. Funding Sources The research was funded by the authors themselves.

Zinc-biofortified wheat required only a medium rate of soil zinc application to attain the targets of zinc biofortification

ABSTRACT Zinc (Zn) deficiency is prevalent in human populations in developing countries. The present study compared two wheat (Triticum aestivum L.) cultivars [Jauhar-2016 (standard wheat) and Zincol-2016 (Zn-biofortified wheat)] for Zn biofortification with optimum soil Zn application. For this, Zn (at 0, 3, 6, 12 and 24 mg Zn kg−1) was applied to pots having an alkaline calcareous soil. Grain yield, grain Zn concentration and grain Zn bioavailability in both cultivars were significantly increased by Zn fertilization. However, Zn application decreased iron (Fe) and phytate concentration in grains of both cultivars. As compared to Jauhar-2016, Zincol-2016 had significantly higher grain Zn concentration and grain Zn bioavailability at all the respective soil Zn rates excepting only at control. At 6 mg Zn kg−1, Zincol-2016 attained in grains a desired concentration of Zn (53 mg Zn kg−1) and a desired level of human Zn bioavailability (2.8 mg d−1 for women and was 3.0 mg d−1 for men). Jauhar-2016 also attained such comparative levels but only at a plant toxic rate of Zn (24 mg Zn kg−1). Conclusively, soil Zn application (agronomic biofortification) to Zn-biofortified wheat (Zincol-2016) may be a promising approach to decrease human Zn deficiency in population groups dependent on wheat-based diets.

Sexually Dimorphic Response of Increasing Dietary Intake of High Amylose Wheat on Metabolic and Reproductive Outcomes in Male and Female Mice

High amylose wheat (HAW) has a higher resistant starch content and lower glycaemic index than standard amylose wheat (SAW), which may be associated with health benefits. This study aimed to determine the effects of replacing SAW with HAW on metabolic and reproductive parameters in male and female mice. Male and female C57BL/6 mice were randomly divided into groups (n = 8/group/sex) and fed either a SAW65 (65% SAW w/w; control), HAW35 (35% HAW w/w), HAW50 (50% HAW w/w) or HAW65 (65% HAW w/w) diet for eight weeks. In male but not female, the HAW65 group had a lower abdominal circumference, relative total fat mass, relative gonadal fat mass and plasma leptin concentration compared to the HAW35 group. There were no differences in fasting blood glucose concentrations or plasma concentrations of cholesterol, triglycerides or non-esterified fatty acids between groups in either males or females. The HAW-fed males had a higher testicular weight and HAW-fed females spent less time in diestrus and a longer time in metestrus compared to the SAW-fed mice. Higher dietary intake of HAW appears to reduce abdominal fat deposition compared to the lower level of HAW in a sexually dimorphic manner. The impacts on reproductive parameters in the HAW-fed mice require further investigation.

Contribution of individual broilers to variation in amino acid digestibility in soybean meal and the efficacy of an exogenous monocomponent protease

A total of 72 male Ross 308 broilers were reared to day 34 on a standard wheat and soy-based diet and then offered one of the four semisynthetic experimental diets, comprising two different soybean meal sources either without or with exogenous protease (treatments therefore offered in a 2*2 factorial arrangement). Each experimental diet was fed to 18 individually housed birds from 34 to 37 D after which ileal digesta were collected and digestibility coefficients were calculated. The two soybean meal sources were found to be nutritionally divergent (P < 0.01), with one having the apparent ileal amino acid digestibility coefficient of 0.80 and the other 0.71. Exogenous protease increased (P < 0.01) apparent ileal amino acid digestibility coefficients from 0.74 to 0.77. There were no interactions between soybean meal origin and protease effect. On an individual bird level, there were substantial differences in the capacity to digest amino acids with the mean total amino acid digestibility coefficients from 0.54 to 0.80 for one of the soybean meal samples. Exogenous protease addition reduced the coefficient of variation for total amino acids from 11.4 to 9.1% in one soybean meal and from 7.7 to 6.3% in the other. It can be concluded that soybean meal digestibility varies and that some of this variance is associated with heterogeneity in the digestive capacity of broilers.

The effect of different biochars on the growth and water use efficiency of fenugreek (Trigonella foenum‐graecum L.)

AbstractIn two identical pot trials, we investigated the effect of different biochars on the growth and water use efficiency (WUE) of fenugreek (Trigonella foenum‐graecum L.) grown with and without water stress. Plants were grown in pots with and without biochar. Rice husk (RH), standard rice husk (SRH), standard wheat straw (SWS) or standard oilseed rape straw (SOS) biochars were added at a rate of 2% by weight. Irrigation was reduced from 80% of field capacity to 40% in half of the pots to create water stress when 50% of the plants flowered. No significant interaction was observed between irrigation and biochar treatments. Water stress resulted in smaller plants (11.5%), fewer pods (16.1%) and reduced 100‐seed weight (12.6%), seed yield (20.1%) and plant dry weight (55.0%). All standard biochars increased plant dry weight in a range of 18%−25% compared with the controls. There was no significant effect of biochar on the number of pods and seed weight. Only RH, SWS and SOS biochar increased the number of seeds pod−1 by 9.0%−14.5% compared with the controls regardless of water stress. RH and SOS biochars increased seed yield by 16.7 and 21.6%, respectively. RH, SWS and SOS biochar increased the WUE by 17.3%, 10.1% and 16.2% regardless of water stress, respectively. Based on the experiment, we recommend farmers to add biochar whatever type they have available. However, RH and SOS seem to be better than the others are, as they seem to be able to increase seed yield and WUE considerably.

Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough

Previous research has shown that zein, above its glass transition temperature, may adopt molecular structures that are able to form doughs with viscoelastic properties comparable to those of wheat gluten. It is hypothesized that extrusion can promote molecular changes in zein and favor interactions with starch that enhance dough viscoelasticity. Thus, the effects of extruding zein at 90–160 °C on the rheological properties of doughs prepared with potato, rice, and maize starches were determined.Formulations were optimized to provide similar mixing profiles to that of a standard wheat dough. For all zein samples, creep-recovery tests demonstrated that doughs prepared with maize and potato starches were less elastic when compared to doughs prepared with rice starch. Zein doughs produced using rice starch were comparable to wheat-dough. Extensional tests showed that zein extruded at 160 °C provided a larger increase in strain-hardening behavior, which is important for bread production. These samples also exhibited larger extensional stresses. Gel electrophoresis of zein extruded at 160 °C revealed an increase in protein aggregates and the presence of smaller peptides when compared to samples subjected at lower extrusion temperatures.Scanning electron micrographs of doughs containing zein showed starch granules embedded within an amorphous material and fibrous structures, which is attributed to elongated zein.

Effects of standard wheat flour proportion in total dietary carbohydrates on blood glucose, lipid metabolism, and inflammation in mice

ABSTRACT We investigated the effects on lipid metabolism and inflammatory response of different proportions of standard wheat flour in the total dietary carbohydrates. Mice were supplemented with the daily food in which energy from standard wheat flour was 30% (G30), 40% (G40), 50% (G50), 60% (G60), or 70% (G70) during 10 weeks experiment. The results showed that when the percentage of energy from standard wheat flour was in the medium range, 40%–60%, TC, TG, and free fatty acid levels in the liver were relatively low. In the G70, the expression of insulin receptor substrate 2 (IRS2) mRNA in mouse liver increased, whereas 50%–60% energy from standard wheat flour significantly increased the expression of PPARα mRNA and reduced the inflammatory response. When the percentage of energy from standard wheat flour was low, the expression of NF-κB mRNA was low and the inflammatory responses were elevated.

In Vivo Effects of Einkorn Wheat (Triticum monococcum) Bread on the Intestinal Microbiota, Metabolome, and on the Glycemic and Insulinemic Response in the Pig Model

Einkorn wheat (Triticum monococcum) is characterized by high content of proteins, bioactive compounds, such as polyunsaturated fatty acids, fructans, tocols, carotenoids, alkylresorcinols, and phytosterols, and lower α-, β-amylase and lipoxygenase activities compared to polyploid wheat. These features make einkorn flour a good candidate to provide healthier foods. In the present study, we investigated the effects of einkorn bread (EB) on the intestinal physiology and metabolism of the pig model by characterizing the glycemic and insulinemic response, and the microbiota and metabolome profiles. Sixteen commercial hybrid pigs were enrolled in the study; four pigs were used to characterize postprandial glycemic and insulinemic responses and twelve pigs underwent a 30-day dietary intervention to assess microbiota and metabolome changes after EB or standard wheat bread (WB) consumption. The postprandial insulin rise after an EB meal was characterized by a lower absolute level, and, as also observed for glucose, by a biphasic shape in contrast to that in response to a WB meal. The consumption of EB led to enrichment in short-chain fatty acid producers (e.g., Blautia, Faecalibacterium, and Oscillospira) in the gut microbiota and to higher metabolic diversity with lower content of succinate, probably related to improved absorption and therefore promoting intestinal gluconeogenesis. The observed changes, at both a compositional and metabolic scale, strongly suggest that EB consumption may support a health-promoting configuration of the intestinal ecosystem.

Zinc application enhances grain zinc density in genetically-zinc-biofortified wheat grown on a low-zinc calcareous soil

Human zinc (Zn) deficiency is a worldwide problem, especially in developing countries due to the prevalence of cereals in the diet. Among different alleviation strategies, genetic Zn biofortification is considered a sustainable approach. However, it may depend on Zn availability from soils. We grew Zincol-16 (genetically-Zn-biofortified wheat) and Faisalabad-08 (widely grown standard wheat) in pots with (8 mg kg−1) or without Zn application. The cultivars were grown in a low-Zn calcareous soil. The grain yield of both cultivars was significantly (P≤0.05) increased with that without Zn application. As compared to Faisalabad-08, Zincol-16 had 23 and 41% more grain Zn concentration respectively at control and applied rate of Zn. Faisalabad-08 accumulated about 18% more grain Zn concentration with Zn than Zincol-16 without Zn application. A near target level of grain Zn concentration (36 mg kg−1) was achieved in Zincol-16 only with Zn fertilisation. Over all, the findings clearly signify the importance of agronomic Zn biofortification of genetically Zn-biofortified wheat grown on a low-Zn calcareous soil.