Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making

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dc.authoridMorgunov, Alexey/0000-0001-7082-5655
dc.authoridCetiner, Buket/0000-0002-3802-5487
dc.authoridTEKIN CAKMAK, ZEYNEP HAZAL/0000-0002-3369-3128
dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authoridKoksel, Filiz/0000-0002-6277-4314
dc.authorwosid????????, ????/AAS-4902-2020
dc.authorwosidMorgunov, Alexey/AGD-7910-2022
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosidCetiner, Buket/ISB-4290-2023
dc.authorwosidTEKIN CAKMAK, ZEYNEP HAZAL/AGU-6136-2022
dc.contributor.authorCetiner, Buket
dc.contributor.authorShamanin, Vladimir P.
dc.contributor.authorTekin-Cakmak, Zeynep H.
dc.contributor.authorPototskaya, Inna V.
dc.contributor.authorKoksel, Filiz
dc.contributor.authorShepelev, Sergey S.
dc.contributor.authorAydarov, Amanzhol N.
dc.date.accessioned2024-05-19T14:42:55Z
dc.date.available2024-05-19T14:42:55Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractIntermediate 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.en_US
dc.description.sponsorshipDiscovery Grants program of NSERC Canada; Ministry of Science and Higher Education of the Russian Federation [075-15-2021-534]en_US
dc.description.sponsorshipThe authors would like to acknowledge the funding from the Discovery Grants program of NSERC Canada (for F. Koksel) and the support of the Ministry of Science and Higher Education of the Russian Federation, Agreement No. 075-15-2021-534; 28 May 2021 (for V. P. Shamanin, I. V. Pototskaya, S. S. Shepelev, A. N. Aydarov, and H. Koksel).en_US
dc.identifier.doi10.3390/foods12112109
dc.identifier.issn2304-8158
dc.identifier.issue11en_US
dc.identifier.pmid37297355en_US
dc.identifier.scopus2-s2.0-85163064631en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org10.3390/foods12112109
dc.identifier.urihttps://hdl.handle.net/20.500.12713/5300
dc.identifier.volume12en_US
dc.identifier.wosWOS:001005361800001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectIntermediate Wheatgrassen_US
dc.subjectBreaden_US
dc.subjectSustainabilityen_US
dc.subjectBakingen_US
dc.subjectLoaf Volumeen_US
dc.subjectYellow Pigment Contentsen_US
dc.subjectAntioxidantsen_US
dc.titleUtilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Makingen_US
dc.typeArticleen_US

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