Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials
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Since 1905, the Department of Agricultural Engineering, now the Department of Agricultural and Biosystems Engineering (ABE), has been a leader in providing engineering solutions to agricultural problems in the United States and the world. The department’s original mission was to mechanize agriculture. That mission has evolved to encompass a global view of the entire food production system–the wise management of natural resources in the production, processing, storage, handling, and use of food fiber and other biological products.
History
In 1905 Agricultural Engineering was recognized as a subdivision of the Department of Agronomy, and in 1907 it was recognized as a unique department. It was renamed the Department of Agricultural and Biosystems Engineering in 1990. The department merged with the Department of Industrial Education and Technology in 2004.
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1905–present
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- Department of Agricultural Engineering (1907–1990)
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- College of Agriculture and Life Sciences (parent college)
- College of Engineering (parent college)
- Department of Industrial Education and Technology, (merged, 2004)
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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.
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This article is from Journal of Food Research 3 (2014): 78–104, doi:10.5539/jfr.v3n3p78.