DDGS as a low-cost flavor enhancer and sodium reduction enabler
A technology of DDGS and food, which is applied in dough processing, animal husbandry, baked food, etc., and can solve the problems of improving the flavor of food compositions and not using DDGS publicly
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Embodiment 1
[0030] Example 1. Two low sodium (1.3% salt based on flour where wheat flour plus corn flour or DDGS equals 100%) breads were baked, one with 6.75 wt.% DDGS (Adkins Energy, Lena Illinols) instead of flour. A control bread contained 6.75 wt.% ground yellow cornmeal substitute flour instead of DDGS for a more direct comparison. The recipes for two loaves are shown below:
[0031] control bread
[0032] ingredients
[0033] Bread with DDGS
[0034] ingredients
[0035] Bread was prepared according to the Amerciation of Cereal Chemists Direct Dough Baking Method (AACC 10-10B). The bread is sliced and tasted by a trained sensory panel. Although both breads were low-sodium formulations, in 25 of 33 observations by the trained sensory panel, the bread containing DDGS was observed to have a superior saltiness more like that of the full-sodium bread. This result was determined for 95 th Percentiles are substantially significant.
Embodiment 2
[0036] Example 2. Two samples of DDGS, a light colored high quality DDGS sample and a dark colored DDGS sample, were used to bake a bread sample for comparison.
[0037] Both types of DDGS were analyzed using a spectrophotometer with a Hunter Ultrascan XE (Hunter Instruments). The light colored sample has the following L*a*b values: L=70.18, a=+10.41, b=+46.08. In contrast, the dark sample had the following L*a*b* values: L=44.18, a=+13.03, b=+31.30. Both types of DDGS were ground to particles smaller than 0.5 mm and used to bake bread separately according to the recipe of Example 1. Then compare them sensory.
[0038] The light-colored sample was judged to have a significantly more desirable flavor profile, with a moderately yeasty, slightly fermented flavor profile. In contrast, the samples made with dark DDGS were judged to have a less desirable flavor profile, with more pronounced burnt, bitter and sour notes.
Embodiment 3
[0039] Example 3. A self-rising pizza crust was made using a dough containing 4% (flour-based) "Upper Class" DDGS (Chippewa Valley Energy Company). The recipe used was similar to the self-rising pizza crust recipe found in U.S. Patent No. 6,863,915. The reduction of salt in the dough containing DDGS from 2.5% to 1.5% (flour based) represents an approximately 30% reduction in total salt in the crumb. "Upper class" DGGS is the overhead, lower density fraction of standard DDGS that has been winnowed in a ring drying process. The stock is light in color, free of burnt particles and meets the L*a*b criteria for high quality DDGS. A control pizza crust was made with the same recipe, but using 4% corn flour (flour based) in place of DDGS and all salt (2.5% flour based) in the recipe. Pizza crust topped with sauce and cheese, then baked. Pizzas made with the DDGS-incorporated crumb were found to have good rise, color and flavor, and were judged by an expert panel to have better fla...
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