Baking Properties of Bread and Cookies Incorporating Distillers' or Brewer's Grain from Wheat or Barley
- 1 March 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (2) , 424-429
- https://doi.org/10.1111/j.1365-2621.1990.tb06778.x
Abstract
The effect of granulation, level of soluble solids, and drying method on the mixing properties and baking performance of distillers’grain products from wheat in yeast‐raised breads and cookies were evaluated and compared with products containing barley spent grains (BSG). Grinding had a variable effect on baking properties. Breads containing 8% wheat distillers' grains (WDG) (no solubles) had the lowest loaf volume. Breads made with WDG and BSG had the poorest crumb grain. There were few differences observed in the mixing and baking properties of wheat distillers’grains (DDGS or DDG) regardless of whether the materials were dried by harsh (steam tube, tunnel) or milder (atmospheric drum) drying treatments.This publication has 12 references indexed in Scilit:
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