Agricultural and Biosystems Engineering Publications

Document Type

Article

Publication Date

5-6-2014

Journal or Book Title

Journal of Food Research

Volume

3

Issue

34

First Page

78

Last Page

104

Research Focus Area(s)

Biological and Process Engineering and Technology

DOI

10.5539/jfr.v3n3p78

Abstract

Grains offer a variety of nutrients; it is thought that through the addition of distillers dried grains with solubles (DDGS) the fiber and protein in baked products may be improved. In this study, all-purpose flour and bread flour were tested with various DDGS substitution levels (0%, 25%, or 50% flour substitution) with the dough conditioner sodium stearoyl lactylate (SSL) (0%, 0.15%, or 0.3% flour weight basis). SSL is surfactant produced from reacting stearic acid with food grade lactic acid in the presence of sodium. Overall, as the substitution level of DDGS increased, so did protein, moisture, ash, and Hunter-a values. Peak height, side height, width, and length of baked loaves decreased as DDGS quantity increased, however. Baked bread containing SSL had enhanced quality, with increasing dough strength, rate of hydration, mixing tolerance, crumb strength, loaf volume, and shelf life. Overall, 25-50% DDGS substitution appeared to have a negative effect on physical features despite the fact that the nutrient content was enhanced. Less than 25% DDGS had minimal negative effects on bread properties.

Comments

This article is from Journal of Food Research 3 (2014): 78–104, doi:10.5539/jfr.v3n3p78.

Rights

This work is licensed under a Creative Commons Attribution 3.0 License.

Copyright Owner

Canadian Center of Science and Education

Language

eb

Date Available

2014-07-23

File Format

application/pdf

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