Premium
COMPOSITION OF THREE FOOD PRODUCTS CONTAINING DEFATTED CORN GERM FLOUR
Author(s) -
BLESSIN C. W.,
GARCIA W. J.,
DEATHERAGE W. L.,
CAVINS J. F.,
INGLETT G. E.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02824.x
Subject(s) - food science , composition (language) , chemistry , germ , wheat germ , corn flour , yield (engineering) , wheat flour , raw material , mathematics , organic chemistry , materials science , metallurgy , philosophy , linguistics , bran , mathematical analysis
Incorporation of defatted corn germ flour in a standard cookie formula improved amino acid and mineral composition of the baked product. Similar effects, but of less magnitude, occurred in corn muffins. Addition of defatted germ flour to ground beef increased yield of the broiled meat product. Amino acid composition remained essentially constant, but mineral composition changed considerably