Wheat (Triticum spp.) accounts for 30% of the global grain production and of 45% of the cereal nutrition, thus representing a major food crop species (FAOSTAT, http://www.fao.org/3/ca603 0en/ ca603 0en.pdf). Despite significant breeding progress, yield levels of wheat remain below the required amounts to cope with the growing human population and with climate change consequences (Ray et al., 2013). Grain yield is the result of different components that interact in a complex and multiplicative manner (Schulthess et al., 2017;Sukumaran et al., 2015) covering two main traits, related to grain number and grain dimensions. Various agronomic traits have contributed to grain yield improvement in the past such as plant height, harvest index (HI), total biomass, number of productive tillers, spike