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Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains
Author(s) -
O'PALKA J.,
EIDET IRENE,
ABBOTT JILL
Publication year - 1989
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.1365-2621.1989.tb05147.x
Subject(s) - leavening agent , sodium bicarbonate , food science , chemistry , sodium , distillers grains , fermentation , organic chemistry
The effect of using sodium bicarbonate (NaHCO 3 ) as an alkalizing agent and additional liquid in oatmeal muffins containing 17%, 33%, and 40% flour replacement levels of sour mash corn DDGS was investigated. Addition of NaHCO 3 improved volume while increased liquid levels improved mouth‐feel and product appearance. Consumer testing of yeast leavened dinner rolls, nut rolls, oatmeal muffin and carrot coconut breads containing NaHCO 3 and additional liquid indicated that products were acceptable and that increased sodium levels due to NaHCO 3 could be reduced by eliminating salt either partially or totally from the formulations.