Functionality of Intermediate Wheatgrass ( <i>Thinopyrum intermedium)</i> in Spontaneous Sourdough Fermentation and Bread Quality

Intermediate wheatgrass (IWG) is a perennial cereal grain with positive environmental impact. Its composition is consistent with use in sourdough fermentation; however, this utilization has not yet been explored. The objective of this study was to determine the performance of two cultivars of IWG in a spontaneous fermentation process, compared to whole wheat (WW) flour, followed by functionality of the sourdoughs as a bread ingredient. The milled whole grain flours had comparable particle morphologies; however, IWG flours had higher protein (20.84, 18.63, and 13.28 g/100 g in IWG cultivars and WW, respectively), fiber (16.1, 18.0, and, 11.4 g/100 g in the same order as above), and mineral concentration (notably, 2-fold the calcium). IWG flours promoted higher lactic acid accumulation over the 11-day backslopping period. Breads made with the different sourdoughs had no significant difference in loaf volume or firmness but differed in terms of crumb pH and total titratable acidity (pH 4.978 and 5.058 mL NaOH 0.1 N for the most acidic IWG cultivar, versus pH 5.212 and 4.174 mL NaOH 0.1 N for WW). The results underscore the potential of IWG as a novel substrate in sourdough fermentation. PRACTICAL APPLICATIONS: Pin milling of IWG and wheat produced whole grain flours of similar morphology but with compositional differences. Spontaneously fermented whole grain IWG flours accumulated more lactic acid than whole wheat. IWG sourdough included in a wheat-based bread at a 20% flour basis was found to have no negative effects on volume and firmness versus whole wheat sourdough inclusion.