Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

Date
2014-05-06
Authors
Saunders, J.
Rosentrater, Kurt
Krishnan, P.
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Research Projects
Organizational Units
Journal Issue
Series
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.

Description

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

Keywords
Bread, Baking, Ingredient, Protein, Fiber
Citation
DOI
Collections