Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior.

ABSTRACT: This study investigates the use of wheatgrass powder (WGP) as a functional ingredient in steamed bread, focusing on its effects on the nutritional composition and key biological macromolecules, specifically gluten and starch. Wheatgrass harvested at 8 days demonstrated optimal bioactive content, enhancing steamed bread quality. The incorporation of WGP (2.5 % and 5 %) reduced loaf volume and increased firmness and chewiness while improving flavor and taste. WGP also suppressed starch gelatinization, decreased thermal stability, and altered gluten polymerization by reducing the polymerization of α- and γ-gliadin into glutenin. Scanning electron microscopy (SEM) analysis revealed that WGP disrupted the gluten-starch matrix, leading to a fragmented gluten network and reduced starch gelatiniza

SUBMITTER: Bilal M 

PROVIDER: S-EPMC11903949 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature