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Dried Distillers’Grains with Solubles: Particle Size Effects on Volume and Acceptability of Baked Products
Author(s) -
ABBOTT J.,
O'PALKA J.,
McGUIRE C.F.
Publication year - 1991
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.1365-2621.1991.tb04763.x
Subject(s) - food science , particle size , farinograph , grinding , chemistry , sieve (category theory) , volume (thermodynamics) , absorption of water , particle size distribution , materials science , wheat flour , mathematics , composite material , physics , combinatorics , quantum mechanics
Composition and particle size of dried grains with solubles (DDGS) from different sources were tested for acceptability in baked foods. Effects of grinding DDGS on baked foods and physical dough properties of flour‐DDGS blends were determined. Volume of neither muffins nor rolls was affected by sieve fractions, particle size distribution, grinding effects, or DDGS source. Sieving DDGS gave a whiter color, increased protein content farinograph absorption and crude ash, but reduced levels of ether extract and neutral detergent fiber as particle size was reduced from coarse to fine. Consumer acceptability of muffins or rolls was not altered by DDGS additions (P ≥ 0.05).