Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)

摘要

Cultivating perennial crops such as intermediate wheatgrass, (IWG) (Thinopyrum intermedium), benefits the environment, e.g. by reducing nitrogen run-off compared to cultivation of annual crops like wheat. However, IWG's ability to form a gluten-network is low, and processing modifications may be needed to improve it. Our objective was to study the effect of bran reduction and addition of dough conditioners (wheat protein isolate, vital wheat gluten, ascorbic acid, xylanase, transglutaminase) on extensibility, resistance to extension and protein secondary structures of IWG dough. Grain kernels were analyzed for dimensions and chemical composition. IWG from two locations was used, hard red wheat served as reference.