Intermediate wheatgrass (IWG) (Thinopyrum intermedium) is a perennial grass with desirable agronomic traits and positive effects on the environment. It has high fiber and protein contents, which increase the interest in using IWG for human consumption. In this study, IWG flour was blended with refined wheat at four IWG-to-wheat ratios (0:100, 50:50, 75:25, and 100:0). Samples were analyzed for proximate composition, microstructure features, pasting properties (Micro Visco-Amylo-Graph device), protein solubility, and total and accessible thiols. Gluten aggregation properties (GlutoPeak tester) and mixing profile (Farinograph-AT device) were also evaluated. IWG flour enrichment increased the pasting temperature and decreased the peak viscosity of blended flours. IWG proteins exhibited higher solubility than wheat, with a high amount of accessible and total thiols. The GlutoPeak tester highlighted the ability of IWG proteins to aggregate and generate torque. Higher IWG flour enrichment resulted in faster gluten aggregation with lower peak torque, suggesting weakening of wheat gluten strength. Finally, the addition of IWG to refined wheat flour resulted in a decrease in dough development time and an increase in consistency, likely because of the higher levels of fiber in IWG. The 50% IWG flour enrichment represents a good compromise between nutritional improvement and maintenance of the pasting properties, protein characteristics, and gluten aggregation kinetics.
|Titolo:||Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties|
MARTI, ALESSANDRA (Corresponding)
|Parole Chiave:||Cooking quality; gluten protein; peak tester; starch; doughs; fiber; pasta; heat; crops|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2015|
|Digital Object Identifier (DOI):||10.1094/CCHEM-01-15-0017-R|
|Appare nelle tipologie:||01 - Articolo su periodico|