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Title:

Mechanisms Behind Distiller’s Grains Impact on Wheat Dough and Bread Quality

Document type:
Zeitschriftenaufsatz
Author(s):
Roth, M.; Döring, C.; Jekle, M.; Becker, T.
Abstract:
Distiller’s grains, by-product from ethanol production, can be a new source for nutritionally enriched bakery products, particularly because of its high amount of dietary fibre and protein. Ingredients rich in fibre provoke challenges to the dough and bread system; therefore, mechanisms behind dried distiller’s grains (DDGs) impact on wheat bread must be evaluated. So, dough and bread characteristics were analysed in bread containing 0–20 % DDG, and effects of pH, particle size and furfural as...     »
Journal title:
Food and Bioprocess Technology
Year:
2016
Journal volume:
9
Year / month:
2012-02
Journal issue:
2
Pages contribution:
274-284
Fulltext / DOI:
doi:10.1007/s11947-015-1620-y
Print-ISSN:
1935-5149
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