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Digitale Medien

Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours (1982)

TSEN, CHO C. ; EYESTONE, WILLA ; WEBER, JEANETTE L.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 47 (1982), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Distillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark-colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15% DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptable.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10156.x

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