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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #253290
Title: Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread

Author
item Singh, Mukti
item Liu, Sean
item Inglett, George

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/27/2010
Publication Date: 10/27/2010
Citation: Singh, M., Liu, S.X., Inglett, G.E. 2010. Insoluble distillers' dried grain (DDG) fraction in chemically leavened bread. Cereal Foods World. 55:A70.

Interpretive Summary:

Technical Abstract: The objective of this study was to evaluate the addition of thermo-mechanically treated corn Distillers’ Dried Grain (DDG) on batter and bread quality characteristics. DDG was processed by jet-cooking homogenized slurry of DDG and water followed by centrifugation and drum drying the insoluble fraction. The dried insoluble fraction was used as partial replacement (0, 5, 10, 15, 20, 25, and 30%) of cornmeal in chemically leavened bread. The effect of replacement on the batter rheology and bread characteristics was evaluated. Batters with DDG replacing 0-30% of cornmeal had a greater storage modulus, G’ than with the batters, displaying solid like behavior under the testing conditions. Addition of DDG fraction in the formulation resulted in higher protein content in breads. The ash and fat content was not affected by the addition of processed DDG in cornbreads. DDG caused an increase in loaf volume. The texture of the breads was softer with 25 and 30% DDG fraction. The shelf life was not affected by the addition of DDG fraction as indicated by no change in the water activity of the breads. The insoluble fraction of DDG has potential for use in baking.