Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)

Origin of current intermediate wheatgrass germplasm being developed for Kernza grain production

Intermediate wheatgrass (IWG, Thinopyrum intermedium [Host] Barkworth & D. R. Dewey) has been developed as a perennial grain crop to provide ecosystem services, environmental benefits, and human food. Grain and products derived from IWG varieties improved for food production have been marketed under the registered trademark, Kernza. In the 1980s, a joint breeding effort between the Rodale Institute (RI) and the Big Flats Plant Material Center used IWG plant introductions (PI) from the National Plant Germplasm System (NPGS) and recurrent phenotypic selection to improve populations of IWG with the goal of developing a perennial grain. Initial selections were provided to The Land Institute where they were subsequently improved for grain production, yet the identity of the founder material of improved, food-grade IWG has not been publicly documented. Recently recovered original documents have been used to reconstruct the early breeding program to identify the most likely 20 PIs that form the founders of modern food-grade IWG. Molecular data using genotyping-by-sequencing in current elite breeding material, remnant seed from the initial RI selections, and preserved sample material have provided supporting evidence for the historical records. The genetic origin for food-grade IWG is focused between the Black Sea and Caspian Sea in the Stavropol region of Russia, with smaller contributions likely from collections as distant as Kazakhstan in the east to Turkey in the west. This work connects the flow of germplasm and utility of NPGS PIs to present day IWG grain cultivars being developed in multiple breeding programs around the world.

Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making

Intermediate wheatgrass (IWG; Thinopyrum intermedium), a nutritionally dense and sustainable crop, is a promising novel ingredient in bakery applications. The main aim of this study was to investigate the potential of IWG as a novel ingredient in breadmaking. The second aim was to investigate the characteristics of breads substituted with 15, 30, 45, and 60% IWG flour compared to control bread produced using wheat flour. The gluten content and quality, bread quality, bread staling, yellow pigment, and phenolic and antioxidant properties were determined. Enrichment with IWG flours significantly affected the gluten content and quality and bread characteristics. Increased levels of IWG flour substitution significantly decreased the Zeleny sedimentation and gluten index values and increased the dry and wet gluten contents. The bread yellow pigment content and crumb b* colour value increased with the increasing level of IWG supplementation. IWG addition also had a positive effect on the phenolic and antioxidant properties. Bread with 15% IWG substitution had the highest bread volume (485 mL) and lowest firmness values (654 g-force; g-f) compared to the other breads, including the control (i.e., wheat flour bread). The results indicated that IWG has great potential to be used in bread production as a novel, healthy, and sustainable ingredient.

Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products

Abstract

In this study, the effects of extrusion conditions such as feed moisture content (20%, 24%, and 28%), screw speed (200, 300, and 400 rpm), and extrusion temperature (130, 150, and 170°C) on the physical and functional properties (moisture content, expansion ratio, bulk density, hardness, water absorption index [WAI], water solubility index [WSI]) of intermediate wheatgrass (IWG) were investigated for the first time. Response surface methodology was used to model and optimize the extrusion conditions to produce expanded IWG. The model coefficient of determination (R²) was high for all the responses (0.87–0.98). All the models were found to be significant (p < 0.05) and were validated with independent experiments. Generally, all the extrusion conditions were found to have significant effects on the IWG properties measured. Increasing the screw speed and decreasing the extrusion temperature resulted in IWG extrudates with a high expansion ratio. This also resulted in IWG extrudates with generally low hardness and bulk density. Screw speed was found to have the most significant effect on the WAI and WSI, with increasing screw speed resulting in a significant (p < 0.05) decrease in WAI and a significant (p < 0.05) increase in WSI. The optimum conditions for obtaining an IWG extrudate with a high expansion ratio and WAI were found to be 20% feed moisture, 200 –356 rpm screw speed, and 130–154°C extrusion temperature.

Practical Application

Extrusion cooking was employed in the production of expanded IWG. This research could provide a foundation to produce expanded IWG, which can potentially be used as breakfast cereals and snacks. This is critical in the efforts to commercialize IWG for mainstream food applications.

Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

Previous work indicated that bran removal promotes network formation in breads prepared from intermediate wheatgrass (IWG) flour. However, refinement reduces yields as well as contents of nutritionally beneficial compounds such as fiber. This study evaluated xylanase pretreatment of IWG bran as a processing option to enhance the properties of bread made with half of the original bran content. Xylanase pretreatment did not affect stickiness but significantly reduced hardness and increased specific loaf volumes compared to negative (without xylanase) and positive controls (with xylanase but without pretreatment). However, the surface of breads with pretreated bran was uneven due to structural collapse during baking. Fewer but larger gas cells were present due to pretreatment. Addition of ascorbic acid modulated these effects, but did not prevent uneven surfaces. Accessible thiol concentrations were slightly but significantly increased by xylanase pretreatment, possibly due to a less compact crumb structure. Endogenous xylanases (apparent activity 0.46 and 5.81 XU/g in flour and bran, respectively) may have been activated during the pretreatment. Moreover, Triticum aestivum xylanase inhibitor activity was also detected (193 and 410 InU/g in flour and bran). Overall, xylanase pretreatment facilitates incorporation of IWG bran into breads, but more research is needed to improve bread appearance.

New Food Crop Domestication in the Age of Gene Editing: Genetic, Agronomic and Cultural Change Remain Co-evolutionarily Entangled

The classic domestication scenario for grains and fruits has been portrayed as the lucky fixation of major-effect "domestication genes." Characterization of these genes plus recent improvements in generating novel alleles (e.g., by gene editing) have created great interest in de novo domestication of new crops from wild species. While new gene editing technologies may accelerate some genetic aspects of domestication, we caution that de novo domestication should be understood as an iterative process rather than a singular event. Changes in human social preferences and relationships and ongoing agronomic innovation, along with broad genetic changes, may be foundational. Allele frequency changes at many loci controlling quantitative traits not normally included in the domestication syndrome may be required to achieve sufficient yield, quality, defense, and broad adaptation. The environments, practices and tools developed and maintained by farmers and researchers over generations contribute to crop yield and success, yet those may not be appropriate for new crops without a history of agronomy. New crops must compete with crops that benefit from long-standing participation in human cultural evolution; adoption of new crops may require accelerating the evolution of new crops' culinary and cultural significance, the emergence of markets and trade, and the formation and support of agricultural and scholarly institutions. We provide a practical framework that highlights and integrates these genetic, agronomic, and cultural drivers of change to conceptualize de novo domestication for communities of new crop domesticators, growers and consumers. Major gene-focused domestication may be valuable in creating allele variants that are critical to domestication but will not alone result in widespread and ongoing cultivation of new crops. Gene editing does not bypass or diminish the need for classical breeding, ethnobotanical and horticultural knowledge, local agronomy and crop protection research and extension, farmer participation, and social and cultural research and outreach. To realize the ecological and social benefits that a new era of de novo domestication could offer, we call on funding agencies, proposal reviewers and authors, and research communities to value and support these disciplines and approaches as essential to the success of the breakthroughs that are expected from gene editing techniques.

Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium)

Progress in breeding of intermediate wheatgrass (Thinopyrum intermedium), a perennial grain with environmental benefits, has enabled bran removal. Thus, determination of optimum milling conditions for production of refined flours is warranted. This study explored the effect of tempering conditions on intermediate wheatgrass flour properties, namely composition, color, solvent retention capacity, starch damage, and polyphenol oxidase activity. Changes in flour attributes were evaluated via a 3 × 3 × 2 factorial design, with factors targeting moisture (comparing un-tempered controls to samples of 12% and 14% target moisture), time (4, 8, and 24 h), and temperature (30 and 45 °C). All investigated parameters were significantly affected by target moisture; however, samples tempered to 12% moisture showed few differences to those tempered to 14%. Similarly, neither tempering time nor temperature exerted pronounced effects on most flour properties, indicating water uptake was fast and not dependent on temperature within the investigated range. Lactic acid retention capacity significantly correlated with ash (r = −0.739, p < 0.01), insoluble dietary fiber (r = −0.746, p < 0.01), polyphenol oxidase activity (r = −0.710, p < 0.01), starch content (r = 0.841, p < 0.01), and starch damage (r = 0.842, p < 0.01), but not with protein (r = 0.357, p > 0.05). In general, tempering resulted in flour with less bran contamination but only minor losses in protein.

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted in dehydration of flours but did not change protein content or solubility. Farinograph water absorption increased for all flours after plasma treatment (from 56.5–61.1 before to 71.0–81.6%) and coincided with higher solvent retention capacity for water and sodium carbonate. Plasma treatment under our conditions was found to cause starch damage to the extent of 3.46–6.62% in all samples, explaining the higher solvent retention capacity for sodium carbonate. However, Farinograph properties were changed differently in each flour type: dough development time and stability time decreased for hard wheat and increased for soft wheat but remained unchanged in intermediate wheatgrass. GlutoPeak parameters were also affected differently: peak torque for intermediate wheatgrass increased from 32 to 39.5 GlutoPeak units but was not different for the other two flours. Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time. It was also the only flour where protein secondary structures were changed after plasma treatment, exhibiting an increase from 15.2 to 27.9% in β-turns and a decrease from 59.4 to 47.9% in β-sheets. While this could be indicative of a better hydrated gluten network, plasma-treated soft wheat was the only flour where viscoelastic properties were changed and extensibility decreased. Further research is warranted to elucidate molecular changes underlying these effects.