Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties

Background and Objectives Intermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat–IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal‐based products. Findings The RVA peak, trough, and final viscosity values significantly (p