Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties

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dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authoridKoksel, Filiz/0000-0002-6277-4314
dc.authoridCetiner, Buket/0000-0002-3802-5487
dc.authorwosidCetiner, Buket/ISB-4290-2023
dc.contributor.authorTrevisan, Susane
dc.contributor.authorKoksel, Filiz
dc.contributor.authorCetiner, Buket
dc.contributor.authorShamanin, Vladimir P.
dc.contributor.authorPototskaya, Inna V.
dc.contributor.authorOzdemir, Bayram
dc.contributor.authorMorgounov, Alexey I.
dc.date.accessioned2024-05-19T14:39:15Z
dc.date.available2024-05-19T14:39:15Z
dc.date.issued2024
dc.departmentİstinye Üniversitesien_US
dc.description.abstractBackground and ObjectivesIntermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat-IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal-based products. FindingsThe RVA peak, trough, and final viscosity values significantly (p < .05) decreased, and the pasting temperature increased as the IWG substitution level increased. IWG-containing flour blends had a lower retrogradation tendency compared to the control. As the IWG flour substitution level increased, both empirical (Mixograph, Kieffer dough and gluten extensibility, Glutograph) and fundamental (linear oscillatory frequency sweep and creep-recovery) rheological measurements indicated relatively weaker dough properties imparted by the addition of the IWG flour. ConclusionsThe outcomes of this research will shed light on the impacts of utilizing alternative grains, such as intermediate wheatgrass, in bakery applications. This will provide insights that could inform the development of nutritious and sustainable baked products to meet the demands of health-conscious consumers. Significance and NoveltyThe dough weakening effect of the IWG flour was tolerated at the 15% IWG flour substitution level. At lower substitution levels, the IWG-containing flour blends exhibited a lower retrogradation tendency compared to bread wheat flour, which could indicate lower staling of loaves of bread during bread storage without compromising the physical quality of bakery products. Finally, the present research fills a critical gap in the literature as it represents the first application of fundamental rheological methods at known and controlled strain and stresses to evaluate the physical properties of doughs prepared from IWG flour blends.en_US
dc.description.sponsorshipField Crops Central Research Institute; Terry G. Falconer Emerging Researcher Award from the Terry G. Falconer Memorial Winnipeg Rh Institute Foundation; University of Manitoba (Canada)en_US
dc.description.sponsorshipB. Cetiner and H. Koksel would like to thank the Field Crops Central Research Institute (Turkiye) for supporting the Preliminary IWG Studies project. F. Koksel acknowledges the funding from the Terry G. Falconer Emerging Researcher Award from the Terry G. Falconer Memorial Winnipeg Rh Institute Foundation and the University of Manitoba (Canada).en_US
dc.identifier.doi10.1002/cche.10786
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.scopus2-s2.0-85189917842en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org10.1002/cche.10786
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4737
dc.identifier.wosWOS:001195684100001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofCereal Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectBakery Ingredientsen_US
dc.subjectEmpirical Rheologyen_US
dc.subjectFundamental Rheologyen_US
dc.subjectPerennial Grainsen_US
dc.subjectSustainable Food Systemsen_US
dc.titleIncorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological propertiesen_US
dc.typeArticleen_US

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