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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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/11/2109 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Buket Cetiner |
| collection | DOAJ |
| description | 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 investigate the characteristics of breads substituted with 15, 30, 45, and 60% IWG flour compared to control bread produced using wheat flour. The gluten content and quality, bread quality, bread staling, yellow pigment, and phenolic and antioxidant properties were determined. Enrichment with IWG flours significantly affected the gluten content and quality and bread characteristics. Increased levels of IWG flour substitution significantly decreased the Zeleny sedimentation and gluten index values and increased the dry and wet gluten contents. The bread yellow pigment content and crumb b* colour value increased with the increasing level of IWG supplementation. IWG addition also had a positive effect on the phenolic and antioxidant properties. Bread with 15% IWG substitution had the highest bread volume (485 mL) and lowest firmness values (654 g-force; g-f) compared to the other breads, including the control (i.e., wheat flour bread). The results indicated that IWG has great potential to be used in bread production as a novel, healthy, and sustainable ingredient. |
| first_indexed | 2024-03-11T03:08:05Z |
| format | Article |
| id | doaj.art-ee53ee196bba45fb9fea8b159dabd767 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:08:05Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ee53ee196bba45fb9fea8b159dabd7672023-11-18T07:50:24ZengMDPI AGFoods2304-81582023-05-011211210910.3390/foods12112109Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread MakingBuket Cetiner0Vladimir P. Shamanin1Zeynep H. Tekin-Cakmak2Inna V. Pototskaya3Filiz Koksel4Sergey S. Shepelev5Amanzhol N. Aydarov6Bayram Ozdemir7Alexey I. Morgounov8Hamit Koksel9Department of Quality and Technology, Field Crops Central Research Institute, Ankara 06170, TürkiyeDepartment of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, RussiaDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, TürkiyeDepartment of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, RussiaDepartment of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaDepartment of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, RussiaDepartment of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, RussiaDepartment of Plant and Genetics, Field Crops Central Research Institute, Ankara 06170, TürkiyeSaudi Arabia Country Office, Food and Agriculture Organization of the United Nations, Riyadh 11421, Saudi ArabiaDepartment of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, TürkiyeIntermediate 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 investigate the characteristics of breads substituted with 15, 30, 45, and 60% IWG flour compared to control bread produced using wheat flour. The gluten content and quality, bread quality, bread staling, yellow pigment, and phenolic and antioxidant properties were determined. Enrichment with IWG flours significantly affected the gluten content and quality and bread characteristics. Increased levels of IWG flour substitution significantly decreased the Zeleny sedimentation and gluten index values and increased the dry and wet gluten contents. The bread yellow pigment content and crumb b* colour value increased with the increasing level of IWG supplementation. IWG addition also had a positive effect on the phenolic and antioxidant properties. Bread with 15% IWG substitution had the highest bread volume (485 mL) and lowest firmness values (654 g-force; g-f) compared to the other breads, including the control (i.e., wheat flour bread). The results indicated that IWG has great potential to be used in bread production as a novel, healthy, and sustainable ingredient.https://www.mdpi.com/2304-8158/12/11/2109intermediate wheatgrassbreadsustainabilitybakingloaf volumeyellow pigment contents |
| spellingShingle | 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 Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread Making Foods intermediate wheatgrass bread sustainability baking loaf volume yellow pigment contents |
| title | Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread Making |
| title_full | Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread Making |
| title_fullStr | Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread Making |
| title_full_unstemmed | Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread Making |
| title_short | Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread Making |
| title_sort | utilization of intermediate wheatgrass i thinopyrum intermedium i as an innovative ingredient in bread making |
| topic | intermediate wheatgrass bread sustainability baking loaf volume yellow pigment contents |
| url | https://www.mdpi.com/2304-8158/12/11/2109 |
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