Summary
This paper, published in Cereal Chemistry in 2022, provides a comprehensive review of intermediate wheatgrass (Thinopyrum intermedium) — a perennial grain crop — with respect to its potential applications in the food industry. It is likely to assess the grain's nutritional and functional properties, processing behaviour, and the current state of food product development using this species. The work situates intermediate wheatgrass within broader interest in perennial grain systems as more ecologically sustainable alternatives to annual cereals.
UK applicability
Intermediate wheatgrass research is primarily centred in North America and parts of Europe; UK applicability is emerging, with growing interest in perennial grain systems as part of agroecological transitions, though commercial cultivation and supply chains remain at an early stage in the UK.
Key measures
Grain composition (protein, starch, fibre, mineral content); functional properties (water absorption, dough rheology); milling yield; sensory attributes
Outcomes reported
The review likely examines the compositional, functional, and processing properties of intermediate wheatgrass grain, assessing its suitability for food product development. It probably covers nutritional profile, milling characteristics, and consumer acceptability relative to conventional wheat.
Topic tags
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