Baking Properties of Bread and Cookies Incorporating Distillers' or Brewer's Grain from Wheat or Barley

Rasco, Barbara; Rubenthaler, G. L.; Borhan, Manouchehr; Dong, Faye M.

doi:10.1111/j.1365-2621.1990.tb06778.x

Cited by 29 publications

(16 citation statements)

References 12 publications

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“…There was no consistent trends in either redness (a*) or yellowness (b*). Rasco et al (1990) reported that the crust colour of breads made with barley distillers' grain were darker and redder. The colour differences, although small, increased with the increase in substitution of bread flour with barley distillers' grain.…”

Section: Resultsmentioning

confidence: 99%

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Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

Frost¹,

Adhikari

Lewis

2011

J Food Sci Technol

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The present study explored the possibility of using barley flour as an ingredient to incorporate soluble fibre (β-glucan) in chocolate-chip cookies. Some clinical studies have shown that β-glucan might reduce the serum cholesterol levels. The objective of this study was to determine the physical and sensory characteristics of chocolate chip cookies partly substituted with barley flour at different levels. Physical characteristics (water activity and L*a*b* colour) and sensory characteristics (descriptive and consumer analysis) were evaluated on the experimental cookies substituted with 0, 30, 40, 50, 60 and 70% barley flour for all-purpose flour. There were increases in the baked-barley aroma and flavour, thickness, colour intensity, dryness and graininess with increasing barley flour content. Consumer data showed that cookies made with 30% (0.5 g β-glucan/serving) and 50% (0.8 g β-glucan/serving) barley flour substitution were comparable in liking to the control (0% substitution) cookie and a commercial cookie. The presence of β-glucan in our chocolate-chip cookies might make them a healthier option for many consumers.

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Section: Resultsmentioning

confidence: 99%

“…Some research has been conducted on the rheological properties and baking performances of doughs containing added soluble fibre (Rasco et al 1990;Lee et al 2005). Lee et al (2005) noted that cookies made with substituting pastry flour with oat β-glucan (10% substitution) had similar sensory properties to control cookies.…”

Section: Introductionmentioning

confidence: 99%

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

Frost¹,

Adhikari

Lewis

2011

J Food Sci Technol

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“…These values did not decrease as the Hunter crust values do, because the interior crumb was protected and encountered a decreased amount of Maillard browning compared to the crust. Rasco et al (1990) determined how the addition of a variety of distillers grain products from wheat and barley would affect mixing and baking properties of breads and cookies. Breads included 4 or 8% of various types of distillers grains, while the cookies substituted 2, 4, or 8%.…”

Section: Physical Propertiesmentioning

confidence: 99%

“…A study completed by Aamodt et al (2005) which investigated bread characteristics as a function of protein quality indicated that flour blends with strengthened protein quality resulted in bread loaves with a larger loaf volume and bread slice area, and formed a higher height to width ratio. Rasco et al (1990) hypothesized that wheat DDGS may have a reduced negative effect on gluten formation compared to other high-fiber ingredients. Wheat DDGS may have enhanced electrostatic interactions during protein hydration, which could improve gluten functionality.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

Saunders¹,

Rosentrater²,

Krishnan³

2014

JFR

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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. AbstractGrains 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.

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“…Several studies have demonstrated the interest in incorporating cereals fibers in breads [12,18] and cookies [3,4,10,13]. …”

Section: -Introductionmentioning

confidence: 99%

Oat hulls treated with alkaline hydrogen peroxide associated with extrusion as fiber source in cookies

Galdeano¹,

Grossmann²

2006

Ciênc. Tecnol. Aliment.

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Baking Properties of Bread and Cookies Incorporating Distillers' or Brewer's Grain from Wheat or Barley

Cited by 29 publications

References 12 publications

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

Oat hulls treated with alkaline hydrogen peroxide associated with extrusion as fiber source in cookies

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