Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread Making

Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread Making

Intermediate wheatgrass (IWG; <i>Thinopyrum intermedium</i>), a nutritionally dense and sustainable crop, is a promising novel ingredient in bakery applications. The main aim of this study was to investigate the potential of IWG as a novel ingredient in breadmaking. The second aim was to...

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Bibliographic Details
Main Authors: Buket Cetiner, Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Inna V. Pototskaya, Filiz Koksel, Sergey S. Shepelev, Amanzhol N. Aydarov, Bayram Ozdemir, Alexey I. Morgounov, Hamit Koksel
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
intermediate wheatgrass
bread
sustainability
baking
loaf volume
yellow pigment contents
Online Access:https://www.mdpi.com/2304-8158/12/11/2109

Internet

https://www.mdpi.com/2304-8158/12/11/2109

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