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 orooerties of wheat distillers' mains (DDGS or DDG) regardless of whether the materials were dryed by'harsh (steam tube,"tunnel) or milder (atmospheric drum) drying treatments.

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Studies were carried out to determine the effects of cytosol on sarcoplasmic reticulum lipid peroxidation. Upon addition of unfractionated cytosol to the lipid peroxidation system, inhibition was observed. Fractionation revealed that both the low molecular weight (LMW) cytosol (<10,000 MW) and high molecular weight (HMW) cytosol (>6,000–8,000 MW) fractions inhibited lipid peroxidation. It is suggested that either inorganic phosphate compounds or nucleotides may be responsible for the LMW cytosol's inhibitory characteristics. Addition of the HMW cytosol fraction to the system necessitated the presence of additional adenosine 5′‐diphosphate (ADP) for optimal activity. ADP bound to the HMW cytosol fraction may be incapable of chelating the iron and preventing its precipitation as the ferric hydroxide.

On aging in situ or in vitro, jounder muscle sarcoplasmic reticulum became less sensitive to inhibition by the soluble fraction of the muscle tissue. This decrease in sensitivity to inhibition was the result of the change in balance between the response to a dialyzable inhibitor and a large molecular weight activator found in the soluble fraction. With aging, the sarcoplasmic reticulum became more sensitive to the stimulatoiy activity of the large molecular weight activator.