Abstract:Background and objectives
To benefit from ecosystem services provided by intermediate wheatgrass (IWG, Thinopyrum intermedium) cultivation, its processing conditions require optimization to facilitate its use in foods. This study assessed tempering as a strategy to improve IWG flour properties relevant for dough making.
Findings
Tempered IWG samples had significantly higher maximum torque in the GlutoPeak, which strongly correlated with lower contents in total and water‐extractable arabinoxylans (p < .05, r = … Show more
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