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Abstract
Intermediate wheatgrass (IWG) is a novel perennial grain which has been proposed to have some environmental benefits, but it is not widely used in food because of some compositional shortcomings. Thus, this study aimed to improve IWG bread making quality by some processing strategies, such as tempering and bran incubation with xylanase. Tempering did not affect protein profile or the content of accessible thiols, but significantly decreased (P<0.05) the amount of buffer-soluble proteins. Furthermore, bran incubation with xylanase was found to significantly (P<0.05) improve the specific loaf volume of bread made from IWG formulated with preincubated bran and decreased crumb hardness. The results obtained in this study suggested that tempering may be an efficient approach to lower bran contamination in refined flour, and bran incubation with xylanase in combination with other dough conditioners may be a potential approach to enhance the quality of bread added with bran.