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Determining Applications of Intermediate Wheatgrass in Conjunction With Common Wheat: Assessing Affects on
Mackenzie J Ferguson1, Douglas Cattani2, Bin Xiao Fu3
1Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
Journal of Food Science
|June 19, 2026
Summary
Intermediate wheatgrass (IWG) can enhance bakery products like flatbread, noodles, pasta, and cookies. This research shows IWG incorporation improves nutritional quality and functionality in these diverse food applications.
Area of Science:
- Food Science
- Nutritional Science
- Agricultural Science
Background:
- Traditional wheat-based products can be fortified to diversify applications and promote complementary grain utilization.
- Intermediate wheatgrass (IWG), a perennial grain, offers higher protein, fiber, and ash content compared to common wheat.
- Limited research exists on IWG utilization in Canadian prairies, necessitating investigation into its functional properties.
Purpose of the Study:
- To investigate the functionality and nutritional quality of various wheat-based products (flatbread, noodle, pasta, cookies) with wholemeal IWG incorporation.
- To determine optimal IWG incorporation levels for different bakery applications.
- To assess the impact of IWG on product quality attributes and nutritional benefits.
Main Methods:
- Formulating flatbread, noodles, pasta, and cookies with varying percentages of wholemeal IWG.
- Evaluating product quality attributes (e.g., texture, appearance) and comparing them to control formulations.
- Analyzing nutritional parameters, including glucose release over time and protein digestibility.
Main Results:
- Specific IWG incorporation levels (25% for flatbread, 75% for noodles, 50% for pasta and cookies) yielded products comparable to controls.
- Incorporation of IWG led to reduced glucose release, indicating a lower glycemic response.
- Protein digestibility was enhanced with the inclusion of IWG.
Conclusions:
- Intermediate wheatgrass demonstrates significant potential for use in diverse bakery applications beyond traditional bread.
- IWG can improve the nutritional profile of wheat-based products, offering enhanced protein digestibility and a moderated glycemic response.
- This study provides valuable insights into the functional properties and composition of Canadian-grown IWG, supporting its expanded use in the food industry.
