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Utilization of Intermediate Wheatgrass (
Buket Cetiner1, Vladimir P Shamanin2, Zeynep H Tekin-Cakmak3,4
1Department of Quality and Technology, Field Crops Central Research Institute, Ankara 06170, Türkiye.
Foods (Basel, Switzerland)
|June 10, 2023
Summary
Intermediate wheatgrass (IWG) shows potential as a novel bakery ingredient. Breads with up to 15% IWG improved volume and texture while enhancing antioxidant properties.
Area of Science:
- Food Science
- Cereal Science
- Nutritional Science
Background:
- Intermediate wheatgrass (Thinopyrum intermedium) is a nutrient-dense, sustainable crop.
- Its potential as a novel ingredient in bakery products requires investigation.
Purpose of the Study:
- To evaluate Intermediate wheatgrass (IWG) as a novel breadmaking ingredient.
- To analyze bread characteristics with varying IWG flour substitution levels (15-60%).
Main Methods:
- Assessed gluten content and quality, bread quality attributes, staling, pigment, and antioxidant properties.
- Compared breads with IWG substitution to a control (100% wheat flour).
Main Results:
- IWG significantly altered gluten properties, decreasing Zeleny sedimentation and gluten index but increasing dry/wet gluten.
- Increased IWG levels raised yellow pigment and crumb color (b* value).
- 15% IWG substitution yielded optimal bread volume and reduced firmness.
Conclusions:
- Intermediate wheatgrass (IWG) demonstrates significant potential as a sustainable and healthy novel ingredient in bread production.
- Specific substitution levels can optimize bread quality and nutritional profiles.
