Dynamic variation of bioactive compounds and techno-functional components of dough fortified with wheatgrass powder...

This study explored the feasibility of wheatgrass powder (WGP) as a functional additive in dough by examining bioactive compound dynamics and structural changes in gluten and starch during steamed bread production. Folates and chlorophyll levels declined during steaming due to thermal degradation, with 5-methyltetrahydrofolate (5-CH₃-THF) and chlorophyll b being more heat-sensitive, although 5 % WGP formulation retained the highest levels throughout the processing. Thermodynamic and rheological analyses demonstrated that WGP reduced starch gelatinization and significantly decreased the elastic (G') and viscous (G") moduli of the dough, indicating a weakened gluten network. β-sheet/β-turn structures increased at the expense of α-helix of gluten proteins with WGP (especially 5 % WGP reduced α-helix content by approximately ∼10.9 %). The step-wise reduction of disulfide (SS) bonds indicated that WGP impeded gluten polymerization by weakening the strength of SS bonds. Microstructural analysis confirmed a fragmented gluten matrix and exposed starch granules especially 5 % WGP addition. Volatile substances analysis identified notable aroma modifications with WGP addition, characterized by elevated esters and terpenes. The results demonstrate the ability of WGP as a bioactive fortificant, though optimized processing is needed to preserve bioactive integrity and product quality.