Yeast Bread Containing Distillers’ Dried Grain: Dough Development and Bread Quality

Brochetti, Denise; Penfield, Marjorie P.; Heim-Edelman, Marcela F.

doi:10.1111/j.1745-4557.1991.tb00074.x

Cited by 14 publications

(12 citation statements)

References 2 publications

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“…An increase in dark pigments (due to the addition of DDGS) has also been found in a study completed by Brochetti et al (1991). Breadcrumb color darkened and Hunter L values decreased as DDG level increased.…”

Section: Physical Propertiesmentioning

confidence: 73%

“…Fiber plays many roles in food systems, such as providing structure and bulk, modification of rheological properties, as well as other functions (Fennema, 1996). Several studies have advocated the idea that DDGS would provide an excellent fiber supplement for baked products (Brochetti et al, 1991;Waelti & Ebeling, 1982;Wu et al, 1984;Rasco et al, 1987).…”

Section: Chemical Propertiesmentioning

confidence: 99%

“…Reddy et al (1986) used distillers dried grains (DDG) at 10% in wheat muffins and 15% in muffins that had blueberries or raisins added; DDG improved physical characteristics and increased consumer acceptance. Brochetti et al (1991) used 5-10% DDG in bread, which resulted in acceptable sensory attributes; they also incorporated up to 15% DDG in bread, which was also acceptable, with the exception of differences in appearance compared to the control. Brewers' grains, similar to DDGS and DDG, have been successfully substituted at 6% (Finley & Hanamoto, 1980) and 10% (Tsen et al, 1982) into breads.…”

Section: Introductionmentioning

confidence: 99%

“…This was expected as the DDGS was highly fibrous, which has previously been shown to alter the grain structure of the food matrix. Brochetti et al (1991) tested sensory characteristics of breads with DDG replacement. Breads with 10% and more DDG substitution had a less uniform cell distribution and harsher texture than bread that was considered "ideal".…”

Section: Physical Propertiesmentioning

confidence: 99%

“…This showed how bread loaves had a higher peak height when 0% SSL was used compared to 0.15% SSL, which indicated that 0.15% was not a significant quantity to make much difference in enhancing dough and loaf properties. Brochetti et al (1991) analyzed bread with 5, 10, and 15% DDG substitution. Results indicated that at a 15% DDG substitution level, bread loaf volume also decreased.…”

Section: Physical Propertiesmentioning

confidence: 99%

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Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

Saunders¹,

Rosentrater²,

Krishnan³

2014

JFR

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Grains offer a variety of nutrients; it is thought that through the addition of distillers dried grains with solubles (DDGS) the fiber and protein in baked products may be improved. In this study, all-purpose flour and bread flour were tested with various DDGS substitution levels (0%, 25%, or 50% flour substitution) with the dough conditioner sodium stearoyl lactylate (SSL) (0%, 0.15%, or 0.3% flour weight basis). SSL is surfactant produced from reacting stearic acid with food grade lactic acid in the presence of sodium. Overall, as the substitution level of DDGS increased, so did protein, moisture, ash, and Hunter-a values. Peak height, side height, width, and length of baked loaves decreased as DDGS quantity increased, however. Baked bread containing SSL had enhanced quality, with increasing dough strength, rate of hydration, mixing tolerance, crumb strength, loaf volume, and shelf life. Overall, 25-50% DDGS substitution appeared to have a negative effect on physical features despite the fact that the nutrient content was enhanced. Less than 25% DDGS had minimal negative effects on bread properties. AbstractGrains offer a variety of nutrients; it is thought that through the addition of distillers dried grains with solubles (DDGS) the fiber and protein in baked products may be improved. In this study, all-purpose flour and bread flour were tested with various DDGS substitution levels (0%, 25%, or 50% flour substitution) with the dough conditioner sodium stearoyl lactylate (SSL) (0%, 0.15%, or 0.3% flour weight basis). SSL is surfactant produced from reacting stearic acid with food grade lactic acid in the presence of sodium. Overall, as the substitution level of DDGS increased, so did protein, moisture, ash, and Hunter-a values. Peak height, side height, width, and length of baked loaves decreased as DDGS quantity increased, however. Baked bread containing SSL had enhanced quality, with increasing dough strength, rate of hydration, mixing tolerance, crumb strength, loaf volume, and shelf life. Overall, 25-50% DDGS substitution appeared to have a negative effect on physical features despite the fact that the nutrient content was enhanced. Less than 25% DDGS had minimal negative effects on bread properties.

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Section: Physical Propertiesmentioning

confidence: 73%

Section: Chemical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Physical Propertiesmentioning

confidence: 99%

Section: Physical Propertiesmentioning

confidence: 99%

See 3 more Smart Citations

Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

Saunders¹,

Rosentrater²,

Krishnan³

2014

JFR

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Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)

Lamont

McSweeney

2020

J Sci Food Agric

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BACKGROUND Seaweeds have been eaten in the diets of coastal cultures for centuries; however, consumption of seaweeds has been limited in Western diets owing to undesirable sensory characteristics and lack of familiarity. Apart from healthful bioactive metabolites, seaweeds are good sources of fibre and minerals. They are nearly a complete protein and have a low fat content (mainly mono‑ or polyunsaturated). The objectives were (i) to investigate if the addition of brown seaweed, Ascophyllum nodosum, or red seaweed, Chondrus crispus, altered the chemical composition and sensory properties of whole‐wheat bread; and (ii) to determine what percentage the addition of brown or red seaweed to whole‐wheat bread is acceptable to consumers. The two seaweeds were incorporated into separate batches of whole‐wheat bread by percentage weight flour at 0% (control), 2%, 4%, 6%, and 8%. RESULTS The products containing the highest amounts of A. nodosum and C. crispus had the highest ash and total dietary fibre. A. nodosum and C. crispus breads were acceptable at 4% and 2% levels respectively. The attributes of no aftertaste, soft, and chewy drove consumer liking of the whole‐wheat bread, whereas attributes dry, dense, strong aftertaste, and saltiness detracted from liking. CONCLUSION This project's significance is to demonstrate the acceptability of seaweed in a Western population, which may lay the groundwork to encourage and promote the consumption of seaweed or to exemplify seaweed incorporation into foodstuffs. © 2020 Society of Chemical Industry

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Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)

2014

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Tortilla is the most popular type of bread both in South and Central America. Since the demand for this bread among different classes of society is significant, improving its nutrient content could be important. Distillers dried grains with solubles is good source of fiber and protein, and can be used in the fortification of tortilla. In this study, three levels of DDGS (0, 10 and 20 %) were substituted for wheat flour and the physical and chemical properties of the resulting products were evaluated. Results showed that for the 20 % DDGS level, minimum force was required to rupture the tortilla. The color of the tortillas substituted with 10 and 20 % DDGS were darker, being 64.11 and 59.99, respectively (P<0.05). As for chemical properties, the samples fortified with 10 and 20 % DDGS had higher protein (9.35 and 10.78 % dried basis), fiber (2.21 and 2.33 % dried basis) and fat (23.60 and 24.65 % dried basis) values at P<0.05. Thus, it appeared that using DDGS in wheat tortillas can improve some of the nutritional values such as protein and fiber as well as the textural properties of these breads. Further work should examine consumer acceptability of these products.

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Yeast Bread Containing Distillers’ Dried Grain: Dough Development and Bread Quality

Cited by 14 publications

References 2 publications

Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)

Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)

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