Effect of dough conditioners and refinement on intermediate wheatgrass (Thinopyrum intermedium) bread

Keyphrases

• Intermediate Wheatgrass 100%
• Bread 100%
• Thinopyrum Intermedium 100%
• Dough Conditioners 100%
• Ascorbic Acid 50%
• Growing Location 50%
• Cell Count 33%
• Transglutaminase 33%
• Wheat 16%
• Environmental Benefits 16%
• Gluten 16%
• Food Ingredients 16%
• Cell Size 16%
• Physical Attributes 16%
• Commercial Enzymes 16%
• Dough Stickiness 16%
• Conditioner 16%
• Crumbs 16%
• Stickiness 16%
• Formability 16%
• Enzyme Blend 16%
• Vital Wheat Gluten 16%
• Wheat Protein Isolate 16%
• Crumb Structure 16%
• Perennial Grains 16%

Food Science

• Protein Glutamine Gamma Glutamyltransferase 100%
• Stickiness 100%
• Food Ingredient 50%
• Protein Isolates 50%
• Gluten 50%
• Crumb Structure 50%
• Vital Wheat Gluten 50%