Distiller's Dried Grains with Solubles as a Food Ingredient: Evaluation of Nutritional, Functional and Storage Stability Properties

摘要

A number of new fiber ingredients manufactured by fermentative processes, particularly distiller's grain products, have received renewed attention as food ingredients. However, little research has been conducted on the role of these fiber ingredients in formulated foods. In the study, yeast-raised breads containing dietary fiber were compared for nutritional, functional, and storage stability properties. Each bread formulation contained 13 percent total dietary fiber by weight. Sensory properties of the white wheat distiller's grain and wheat bran breads were good; however, the oat bran breads were gritty, the barley grain breads dark, and the soy breads tough and doughy.