Bread wheat (Triticum aestivum L.), feeding more than 35 percent of the human population and providing about 20 percent of calories and proteins consumed by humans, is a globally important crop due to its enhanced adaptability to a wide range of climates and improved grain quality for the production of baker’s flour. Due to its complex polyploidy nature (hexaploid, containing A, B and D three subgenomes) and large genome size (17 Gb), the genetic and functional analysis of bread wheat is extremely challenging.