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...
| 出版年: | Applied Food Research |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Elsevier
2025-12-01
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| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2772502225005517 |