SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR
| ISSN: |
1745-4557
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
|
| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
|
| Notes: |
The use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG.
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| Type of Medium: |
Electronic Resource
|
| URL: |
| _version_ | 1798290507862900736 |
|---|---|
| autor | REDDY, N. R. PIERSON, M. D. COOLER, F. W. |
| book_url | http://dx.doi.org/10.1111/j.1745-4557.1986.tb00794.x |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLZ240405412 |
| insertion_date | 2012-04-26 |
| issn | 1745-4557 |
| journal_name | Journal of food quality |
| materialart | 1 |
| notes | The use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG. |
| package_name | Blackwell Publishing |
| publikationsjahr_anzeige | 1986 |
| publikationsjahr_facette | 1986 |
| publikationsjahr_intervall | 8014:1985-1989 |
| publikationsjahr_sort | 1986 |
| publikationsort | Oxford, UK |
| publisher | Blackwell Publishing Ltd |
| reference | 9 (1986), S. 0 |
| search_space | articles |
| shingle_author_1 | REDDY, N. R. PIERSON, M. D. COOLER, F. W. |
| shingle_author_2 | REDDY, N. R. PIERSON, M. D. COOLER, F. W. |
| shingle_author_3 | REDDY, N. R. PIERSON, M. D. COOLER, F. W. |
| shingle_author_4 | REDDY, N. R. PIERSON, M. D. COOLER, F. W. |
| shingle_catch_all_1 | REDDY, N. R. PIERSON, M. D. COOLER, F. W. SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR Blackwell Publishing Ltd The use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG. 1745-4557 17454557 |
| shingle_catch_all_2 | REDDY, N. R. PIERSON, M. D. COOLER, F. W. SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR Blackwell Publishing Ltd The use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG. 1745-4557 17454557 |
| shingle_catch_all_3 | REDDY, N. R. PIERSON, M. D. COOLER, F. W. SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR Blackwell Publishing Ltd The use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG. 1745-4557 17454557 |
| shingle_catch_all_4 | REDDY, N. R. PIERSON, M. D. COOLER, F. W. SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR Blackwell Publishing Ltd The use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG. 1745-4557 17454557 |
| shingle_title_1 | SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR |
| shingle_title_2 | SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR |
| shingle_title_3 | SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR |
| shingle_title_4 | SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR |
| sigel_instance_filter | dkfz geomar wilbert ipn albert |
| source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
| timestamp | 2024-05-06T08:17:50.646Z |
| titel | SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR |
| titel_suche | SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR |
| topic | ZM |
| uid | nat_lic_papers_NLZ240405412 |