Functional potential of intermediate wheatgrass (IWG) in bread formulations: role of base flour gluten strength

Intermediate wheatgrass (IWG, Thinopyrum intermedium), a perennial grain rich in dietary fiber, protein, and antioxidants, considered as a functional ingredient for nutritionally enhanced baked goods. However, its limited use in breadmaking is due to weak gluten formation associated with high fiber...

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Podrobná bibliografie

Hlavní autoři:	Md Ahmadul Islam, Jayani Kulathunga, Yun Zhao, Shahidul Islam
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-12-01
Edice:	Applied Food Research
Témata:	Baking quality Gluten Intermediate wheat grass Wholegrain Nutrition
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2772502225005517
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