ASSESSMENT OF FUNCTIONAL PROPERTIES OF INTERMEDIATE WHEATGRASS (THINOPYRUM INTERMEDIUM) IN BAKED GOODS

The work proposed in this Hatch project aims to evaluate strategies to facilitate the use of IWG flour that is either refined (Objectives 1 and 2) or contains parts or all of the bran (Objective 3). Collectively, the objectives are designed to expand the application range of IWG.Specifically, the objectives of this study are to:Assess influence of protein and polysaccharide networks on structure of baked goods, and how processing conditions affect them,Improve quality of baked goods produced from refined IWG via combination of dough conditioners and analyze resulting chemical interactions and changes,Explore options to expand the use of IWG in its whole grain form for baking