YEAST BREAD CONTAINING DISTILLERS DRIED GRAIN - DOUGH DEVELOPMENT AND BREAD QUALITY

被引：12

作者：

BROCHETTI, D ^{[1
]}

PENFIELD, MP ^{[1
]}

HEIMEDELMAN, MF ^{[1
]}

机构：

[1] UNIV TENNESSEE,DEPT FOOD TECHNOL & SCI,AGR EXPT STN,POB 1071,KNOXVILLE,TN 37901

来源：

JOURNAL OF FOOD QUALITY | 1991年 / 14卷 / 04期

关键词：

D O I：

10.1111/j.1745-4557.1991.tb00074.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A commercially available distillers' dried grain (DDG) was chemically and physically characterized and used in yeast bread. Total dietary fiber (51.1%) and protein (25.8%) were the principal constituents of the DDG. Compared with bread flour and whole-wheat flour, the DDG was more acidic and absorbed more water and oil. The effect of substituting 0, 5, 10, 15, and 20% DDG for bread flour on dough development was examined. As the DDG level increased, mixogram peak heights and development angles decreased, and peak times increased. Quality of breads containing 5, 10, and 15% DDG was compared with that of a control bread containing 50% whole-wheat flour. As the DDG level increased, loaf volume decreased. Experienced sensory panelists found that the intensity of the characteristics of breads containing DDG deviated more from those of the "ideal" multigrain bread than from those of the control.

引用

页码：331 / 344

页数：14

共 13 条

[1]

Water holding capacity of protein materials, (1983)

[2]

Official Methods of Analysis, (1984)

[3]

CLYDESDALE F.M., Color measurement, Food Analysis: Principles and Techniques, Vol. 1 Physical Characterization, (1984)

[4]

DUBOIS D.K., The practical application of fiber materials in bread production, Bakers Digest, 52, 2, pp. 30-33, (1978)

[5]

MORAD M.M., DOHERTY C.A., ROONEY L.W., Utilization of dried distillers grain from sorghum in baked food systems, Cereal Chem., 61, pp. 409-414, (1984)

[6]

PENFIELD M.P., CAMPBELL A.M., Experimental Food Science, (1990)

[7]

PROSKY L., ASP, FURDA I., DEVRIES J.W., SCHWEIZER T.F., HARLAND B.F., Determination of total dietary fiber in foods, food products, and total diets: Interlaboratory study, J. Assoc. Off. Anal. Chem., 67, pp. 1044-1052, (1984)

[8]

SAN BUENAVENTURA M.L., DONG F.M., RASCO B.A., The total dietary fiber content of wheat, corn, barley, sorghum, and distillers' dried grains with solubles, Cereal Chem., 64, pp. 135-136, (1987)

[9]

SAS User's Guide: Statistics, (1985)

[10]

SWANSON R.B., PENFIELD M.P., Barley flour level and salt level selection for a whole‐grain bread formula, J. Food Sci., 53, pp. 897-901, (1988)

← 1 2 →