Traditionally bread wheats grown in the USA have been hard red genotypes. Introduction of hard white genotypes provides an opportunity for the comparison of the products and evaluation of consumer acceptance. MT 7811, a hard white wheat, and 'Norwin', a hard red winter wheat, were grown in adjacent plots in each of two years. Grain from each was divided, with half milled into whole wheat flour (wholemeal) and the other half milled into white flour (milled flour). Breads made from wholemeal and milled flour from each wheat genotype were tested by panelists for differences. Color differences were easily detected. The Wilcoxon-Mann Whitney rank sums test was used to evaluate signal detection data. Both crust and crumb differences between the two wheats could be detected by some panelists. Differences could be detected between the two wheat types in either wholemeal or milled flour bread. Crust differences were often greater than crumb differences. Trained panelists commented on some bitterness in red wheat products and a sweetness in white wheat products.

Milled barley dried distillers' grains (DDG), bleached DDG, defatted DDG and bleached, defatted DDG were added to oatmeal cookies at 15% flour replacement levels. Sensory evaluation indicated that defatting significantly improved the acceptability of both DDG and bleached DDG. A consumer panel found oatmeal cookies and cookies containing defatted DDG to be equally accpetable followed, in decreasing order of preference, by cookies containing DDG, blanched, defatted DDG and bleached DDG. Thin-layer chromatography and gas liquid chromatography indicated that, compared to literature values for barley, DDG and bleached DDG contained increased quantities of free fatty acids (FFA) and reduced amounts of unsaturated fatty acids in both the FFA and triacylglycerol fractions.

Composition and particle size of dried grains with solubles (DDGS) from different sources were tested for acceptability in baked foods. Effects of grinding DDGS on baked foods and physical dough properties of flour-DDGS blends were determined. Volume of neither muffins nor rolls was affected by sieve fractions, particle size distribution, grinding effects, or DDGS source. Sieving DDGS gave a whiter color, increased protein content farinograph absorption and crude ash, but reduced levels of ether extract and neutral detergent fiber as particle size was reduced from coarse to fine. Consumer acceptability of muffins or rolls was not altered by DDGS additions (P 2 0.05).

Changes in lipids were traced from the parent barley through the fuel production process to the finished dried distillers grains (DDG). Free fatty acids (FFA) increased from 6% to 22% while the triacylglycerols (TAG) decreased from 73% to 56% during processing. Minor quantitics of ethyl esters of fatty acids, not found in the parent barley, were formed during fermentation. The fatty acid profile of the monoand diacylglycerol and TAG bands remained constant over processing, indicating that these fractions were attacked by nonspecific hydrolysis. During processing, the FFA composition changed with an increase in saturated fatty acids and a decrease in unsaturated fatty acids. Consumer taste panelists preferred commercial and ground barley supplemented granolas over granolas containing either full fat or defatted barley DDG. Trained taste panel results indicated that defatting the DDG did not result in improved product acceptability.

The effect of using sodium bicarbonate (NaHC03) as an alkalizing agent and additional liquid in oatmeal muffins containing 17%, 33%, and 40% flour replacement levels of sour mash corn DDGS was investigated. Addition of NaHC03 improved volume while increased liquid levels improved mouth-feel and product appearance. Consumer testing of yeast leavened dinner rolls, nut rolls, oatmeal muffin and carrot coconut breads containing NaHCO, and additional liquid indicated, that products were acceptable and that increased sodium levels due to NaHC03 could be reduced by eliminating salt either partially or totally from the formulations.

Changes in lipids were traced from the malt through the beverage alcohol (bourbon) production process to the dried distiller's grain with solubles (DDGS). Changes in lipid composition previously observed during the fuel alcohol production process also occurred during beverage alcohol production but to a lesser extent. The levels of triacylglycerols fell while free fatty acid levels rose chiefly at the stage of mashing and distillation. Little or no free fatty acid degradation occurred during drying. Minor quantities of fatty acid ethyl esters (4-5%) were formed during fermentation.

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