Bread wheat is academically called common wheat with a Latin name as T. aestivum, is a widely cultivated allohexaploid (2n = 6x = 42, AABBDD). It formed ∼8000 years ago as a hybrid between the early-cultivated allotetraploid Triticum turgidum (2n = 4x = 28, AABB) and the diploid wild goat grass Aegilops tauschii (2n = 2x = 14, DD), followed by spontaneous chromosome doubling (Kihara, 1944; McFadden and Sears, 1946; Matsuoka, 2011; Madlung, 2013). Once established, hexaploid wheat outcompeted the tetraploid wheat varieties and, upon further domestication, showed broader adaptability to different photoperiod and vernalization conditions and improved tolerance to salt, low pH, aluminum, and frost (Dubcovsky and Dvorak, 2007). Hexaploid wheat also shows increased resistance to several pathogens and greater versatility for use in different food products (Dubcovsky and Dvorak, 2007). Since allohexaploid wheat underwent two relatively recent allopolyploidization events, it provides one of the few models for studying genetic interactions between the three homoeologous A, B, and D genomes (Li et al. 2014).

The most recent reference quality genome was published by the International Wheat Genome Sequencing Consortium in 2018 (IWGSC, Science, 2018).

Gene Expression Data: 37 RNA-Seq studies with 938 RNA-Seq samples are currently available on WheatGene.

The gene expression data normalized to TPM was retrieved from The Wheat Expression Browser.