论文信息 - SENSORY CHARACTERISTICS OF BAKERY PRODUCTS CONTAINING DISTILLERS’ DRIED GRAIN FROM CORN, BARLEY, AND RYE

SENSORY CHARACTERISTICS OF BAKERY PRODUCTS CONTAINING DISTILLERS’ DRIED GRAIN FROM CORN, BARLEY, AND RYE

A commercially available distillers’ dried grain (DDG) was chemically and physically characterized and the effects of varying levels of the DDG on the sensory characteristics of bakery products were studied. Total dietary fiber (51.22%) and protein (26.59%) were the principal constituents of the DDG. Compared with all-purpose flour, the DDG was more acidic, absorbed more water and oil, and was darker in color. Consumer panels evaluated the acceptabilities and intensities of sensory characteristics of corn muffins, hush puppies, spiced doughnuts, and molasses-raisin cookies containing 10, 20, and 30% DDG (flour-weight basis). As the replacement level of DDG increased, the appearance, flavor, and texture of the products were adversely affected; however, acceptable products were prepared with either 10 or 20% DDG.

D. Brochetti | M. P. Penfield

[1] B. Rasco,et al. Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers’ Dried Grains with Solubles from Soft White Winter Wheat , 1989 .

[2] M. P. Penfield,et al. Barley Flour Level and Salt Level Selection for a Whole‐grain Bread Formula , 1988 .

[3] B. Rasco,et al. Consumer Acceptability and Color of Deep‐Fried Fish Coated with Wheat or Corn Distillers’Dried Grains with Solubles (DDGS) , 1987 .

[4] A. Cadden. Comparative Effects of Particle Size Reduction on Physical Structure and Water Binding Properties of Several Plant Fibers , 1987 .

[5] B. Rasco,et al. The Neutral Detergent Fiber, Acid Detergent Fiber, Crude Fiber, and Lignin Contents of Distillers’ Dried Grains with Solubles , 1987 .

[6] M. Pierson,et al. SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR , 1986 .

[7] M. Pierson,et al. SENSORY EVALUATION OF CANNED MEAT‐BASED FOODS SUPPLEMENTED WITH DRIED DISTILLERS GRAIN FLOUR , 1986 .

[8] N. Asp,et al. Determination of Total Dietary Fiber in Foods, Food Products, and Total Diets: Interlaboratory Study , 1984 .

[9] W. Gould,et al. Utilization of Distillers' Spent Grain in Extrusion Processed Doughs , 1984 .

[10] C. C. Tsen,et al. Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours , 1982 .

[11] Alina S. Szczesniak,et al. CONSUMER TEXTURE PROFILE TECHNIQUE , 1975 .