An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

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

Investigators
Tyl, Ca, .; Tyl, Ca, .
Institutions
University of Georgia
Start date
2020
End date
2025
Objective
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
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
GEO00930
Accession number
1025013
Commodities
Grains, Beans, Legumes