Utilization of Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) as an Innovative Ingredient in Bread Making
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
Affiliations
Buket Cetiner
Department of Quality and Technology, Field Crops Central Research Institute, Ankara 06170, Türkiye
Vladimir P. Shamanin
Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia
Zeynep H. Tekin-Cakmak
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Türkiye
Inna V. Pototskaya
Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia
Filiz Koksel
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
Sergey S. Shepelev
Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia
Amanzhol N. Aydarov
Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia
Bayram Ozdemir
Department of Plant and Genetics, Field Crops Central Research Institute, Ankara 06170, Türkiye
Alexey I. Morgounov
Saudi Arabia Country Office, Food and Agriculture Organization of the United Nations, Riyadh 11421, Saudi Arabia
Hamit Koksel
Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye
Intermediate wheatgrass (IWG; Thinopyrum intermedium), 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.
