Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium)

Keyphrases

• Intermediate Wheatgrass 100%
• Thinopyrum Intermedium 100%
• Chemical Characterization 100%
• Baking Quality 100%
• Flour 40%
• Wheat Flour 30%
• Whole Wheat Flour 30%
• Food Uses 20%
• Dough 20%
• Dietary Fiber 10%
• Wheat 10%
• Plant Breeders 10%
• Breeding Lines 10%
• Whole Wheat 10%
• Functional Properties 10%
• Bread 10%
• High Protein 10%
• Perennial Crops 10%
• Quality Traits 10%
• Chemical Properties 10%
• Amylopectin 10%
• High-molecular-weight Glutenin Subunits (HMW-GS) 10%
• Starch Content 10%
• Low Viscosity 10%
• Network Form 10%
• Specific Volume 10%
• Amylose 10%
• Baking Properties 10%
• Formability 10%
• Bread Products 10%
• Resistance to Extension 10%
• Gluten Network 10%

Food Science

• Resistance to Extension 33%