Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium).

Abstract Thinopyrum intermedium, known as intermediate wheatgrass (IWG), is one of several perennial crops available for potential food use. The overall objective of this work was to investigate the chemical, functional, and baking properties of wholegrain flour obtained from the grains of 16 IWG breeding lines. Compared to wholegrain wheat flours, IWG wholegrain flours had higher protein, dietary fiber, and ash, yet were lower in starch content and deficient in high molecular weight glutenins. The ratios of amylose to amylopectin among the wholegrain flours of IWG and wheat were similar, but IWG flours exhibited lower viscosity during heating and cooling. Dough from IWG flour had lower stability, resistance to extension and extensibility compared to dough from wheat flour. While bread from IWG flour had similar specific volume to one of the wheat flours, it had lower rising capability due to weaker gluten network forming ability. Although IWG flour might not be ideal for bread products that require rising properties, results indicated that it could be suitable for other applications. This work provided quality trait information that is useful for plant breeders in their effort toward the development of IWG lines for food use. Highlights • The potential of intermediate wheatgrass (IWG)for food use was investigated. • IWG grains are high in protein and fiber, but low in starch compared to wheat. • IWG proteins are deficient in glutenins, which are needed for dough elasticity. • Paste from IWG flour had lower viscosity during heating/cooling compared to wheat. • IWG whole-grain flour produced weaker dough and low loaf volume compared to wheat. [ABSTRACT FROM AUTHOR]