Abstract
<p>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.</p>
Highlights
IntroductionCorn, rice, and oats have traditionally been major constituents in the human diet
Grains such as wheat, corn, rice, and oats have traditionally been major constituents in the human diet
The quantity of dried grains with solubles (DDGS) replacement resulted in significant differences in protein, lipid, ash and moisture
Summary
Corn, rice, and oats have traditionally been major constituents in the human diet. This has been due to intrinsic nutrients as well as functionality. As it forms a complex known as gluten, which contains 80% - 90% glutenin and gliadin proteins (Lilliard, 2000; Wang et al, 2004). Many factors impact gluten structure and function in food systems. Gluten proteins must be hydrated and physically manipulated to form both the gluten complex and the starch-protein matrix. Gluten offers structure to baked products, such as breads, by trapping fermentation gases allowing dough to rise. Protein content and quality impact bread quality and structure
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