Effect of dried distillers grains on quality of dough and bread
Dried distillers grains are rich in dietary fiber and protein. Dried distillers grains was added to wheat flour to improve the nutrition and sensory quality of wheat flour staple food. The effects of Dried distillers grains on the thermomechanical properties and rheological properties of wheat flour...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464624006327 |
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| author | Cunjian Tu Qiang Wang Xinhong Liang Ning Li Ruixiang Zhao Lingxia Jiao Junjian Ran Junchao Huang |
| author_facet | Cunjian Tu Qiang Wang Xinhong Liang Ning Li Ruixiang Zhao Lingxia Jiao Junjian Ran Junchao Huang |
| author_sort | Cunjian Tu |
| collection | DOAJ |
| description | Dried distillers grains are rich in dietary fiber and protein. Dried distillers grains was added to wheat flour to improve the nutrition and sensory quality of wheat flour staple food. The effects of Dried distillers grains on the thermomechanical properties and rheological properties of wheat flour dough were studied. After the addition of Dried distillers grains, the water absorption and protein weakening degree of the dough increased significantly. Simultaneously, the stability time and formation time decreased significantly. These changes indicate that Dried distillers grains has a substantial influence on the network structure of protein in wheat flour dough and on the gluten strength of the dough. Interestingly, the increase in the elastic modulus (G′) and viscous modulus (G′′) indicates enhanced stability in the dough structure, resulting in reduced fluidity and viscosity. Texture analysis revealed that Dried distillers grains could significantly reduce bread hardness within the 2–8 % range, while also increasing the specific volume of the bread. The sensory score reached its highest point with an 8 % substitution of Dried distillers grains. These results demonstrate that the addition of 2–8 % Dried distillers grains improves the quality of the bread. |
| format | Article |
| id | doaj-art-e0eb8eb918f0418089499ca23256f175 |
| institution | Kabale University |
| issn | 1756-4646 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj-art-e0eb8eb918f0418089499ca23256f1752025-01-12T05:24:43ZengElsevierJournal of Functional Foods1756-46462025-01-01124106629Effect of dried distillers grains on quality of dough and breadCunjian Tu0Qiang Wang1Xinhong Liang2Ning Li3Ruixiang Zhao4Lingxia Jiao5Junjian Ran6Junchao Huang7School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaCollege of Culinary and Catering Management, Xinjiang Vocational University, Urumqi 830013, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Corresponding author.School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaDried distillers grains are rich in dietary fiber and protein. Dried distillers grains was added to wheat flour to improve the nutrition and sensory quality of wheat flour staple food. The effects of Dried distillers grains on the thermomechanical properties and rheological properties of wheat flour dough were studied. After the addition of Dried distillers grains, the water absorption and protein weakening degree of the dough increased significantly. Simultaneously, the stability time and formation time decreased significantly. These changes indicate that Dried distillers grains has a substantial influence on the network structure of protein in wheat flour dough and on the gluten strength of the dough. Interestingly, the increase in the elastic modulus (G′) and viscous modulus (G′′) indicates enhanced stability in the dough structure, resulting in reduced fluidity and viscosity. Texture analysis revealed that Dried distillers grains could significantly reduce bread hardness within the 2–8 % range, while also increasing the specific volume of the bread. The sensory score reached its highest point with an 8 % substitution of Dried distillers grains. These results demonstrate that the addition of 2–8 % Dried distillers grains improves the quality of the bread.http://www.sciencedirect.com/science/article/pii/S1756464624006327Dried distillers grainsBreadDietary fiberMoistureMucedinSensory evaluation |
| spellingShingle | Cunjian Tu Qiang Wang Xinhong Liang Ning Li Ruixiang Zhao Lingxia Jiao Junjian Ran Junchao Huang Effect of dried distillers grains on quality of dough and bread Journal of Functional Foods Dried distillers grains Bread Dietary fiber Moisture Mucedin Sensory evaluation |
| title | Effect of dried distillers grains on quality of dough and bread |
| title_full | Effect of dried distillers grains on quality of dough and bread |
| title_fullStr | Effect of dried distillers grains on quality of dough and bread |
| title_full_unstemmed | Effect of dried distillers grains on quality of dough and bread |
| title_short | Effect of dried distillers grains on quality of dough and bread |
| title_sort | effect of dried distillers grains on quality of dough and bread |
| topic | Dried distillers grains Bread Dietary fiber Moisture Mucedin Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S1756464624006327 |
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