Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

“…Extension. For assessments of extensibility (mm) and resistance to extension (g), dough was prepared in a 10 g Farinograph bowl, sampled at the DDT according to the method described by Banjade et al [16]. A TA.XT-Plus Texture Analyzer (Texture Technologies, Hamilton, MA) equipped with a Kieffer dough and gluten extensibility rig was used with Texture Exponent 32 version 6.0.6.0 software (Texture Technologies, Corp. Scarsdale, NY, USA).…”

“…ree Triticum genus members with different glutenforming properties were contrasted: hard wheat usually has better viscoelastic properties and forms stronger gluten networks than SW [15]. Because bran to endosperm ratios are higher compared to annual crops such as hard wheat [16], IWG's total protein and insoluble dietary fiber contents are higher than annual crops, but its high dietary fiber and low glutenin contents negatively impact viscoelastic properties [11,12]. e properties of dough systems as well as quality of products, especially when leavened, crucially depend on the formation of a strong gluten network [15].…”

New Food Crop Domestication in the Age of Gene Editing: Genetic, Agronomic and Cultural Change Remain Co-evolutionarily Entangled

“…New genetic techniques may allow us the opportunity to begin -not to bypass -this "lengthy and tedious" (Wolter et al, 2019) work. Whereas earlier researchers emphasized the ways that humans had discovered loss-of-function plant mutations during domestication, leaving plants dependent upon farmers for their defense and dispersal (Zohary and Hopf, 2000;Anderson, 2005), the emerging consensus is that domestication is a long-term, co-evolutionary deepening of a mutualistic relationship, involving cultural, technological, biological, and ecological factors (Zeder et al, 2006;Gepts, 2010;Meyer et al, 2012;Meyer and Purugganan, 2013;Gremillion et al, 2014;Larson et al, 2014;Allaby et al, 2017;Swanson et al, 2018; and see especially the review by Zeder, 2015). Historically, the genetic changes that have come to distinguish domesticated plants from their wild relatives are the outcome of an interaction of sociocultural and environmental pressures reflecting broader changes in human preference and agronomic intervention.…”

Structural characterization of intermediate wheatgrass (Thinopyrum intermedium) starch

“…The Forever Green Initiative of the University of Minnesota is interested in producing crops with potential food values that benefit the ecosystem. Over the past few years, the Forever Green Initiative has been promoting IWG for food applications (Banjade, Gajadeera, Tyl, Ismail, & Schoenfuss, ; Marti, Bock, Pagani, Ismail, & Seetharaman, ; Rahardjo et al, ). These studies investigated the other seed components as well as looking at some starch characteristics of IWG.…”

“…These studies investigated the other seed components as well as looking at some starch characteristics of IWG. Baked products, such as bread, crackers, and cookies, are one of the most popular food items made from cereal grains (Banjade et al, ; Rahardjo et al, ). Starch hydrolysis kinetics of IWG whole flour and starch has been investigated, and IWG whole flour was suggested to be a better alternative to type II diabetes (Zhong, Mogoginta, Gayin, & Annor, ).…”