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

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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 DDG metabolite were studied. As a result, wheat bread incorporating DDG provides smaller volume from 20 to 45 %, firmer crumb up to a factor of 6 and reduced springiness up to 10 %. However, pH adjustment balanced the negative influence, and the low pH of DDG was revealed as the most influential parameter. The variation of particle sizes could not influence dough or bread characteristics significantly. While the low pH of DDG and the high amount of dietary fibre do not completely explain the negative impacts, inhibiting effects on the activity of Saccharomyces cerevisiae were evaluated. DDGs contain 2.7 ppm furfural as a consequence of the drying process, so its role as inhibiting compound was investigated in a model suspension and dough. It was confirmed that furfural is contributing to structure weakening effects in dough.

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Abbreviations

AACC:

American Association of Cereal Chemists

Ba(OH)2 :

Barium hydroxide

BaCO3 :

Barium carbonate

BSG:

Brewers spent grain

CO2 :

Carbon dioxide

DG:

Distiller’s grains

DDG:

Dried distiller’s grains

DDT:

Dough development time

DS:

Dough softening

DST:

Dough stability

FU:

Farinograph units

HCl:

Hydrochloric acid

Hm:

Maximum dough height

H‘m:

Maximum height of gaseous release

HPLC:

High pressure liquid chromatography

ICC:

International Association for Cereal Science and Technology

NaCO3 :

Sodium carbonate

NaHCO3 :

Sodium hydrogen carbonate

NaOH:

Sodium hydroxide

TPA:

Texture profile analysis

UV:

Ultraviolet

WA:

Water absorption

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Acknowledgments

This work was based on research project AiF Projekt GmbH (Project KF2271406SK1) supported by the German Ministry of Economics and Technology.

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Authors and Affiliations

  1. Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, Technische Universität München, Weihenstephaner Steig 20, 85354, Freising, Germany

    M. Roth, C. Döring, M. Jekle & T. Becker

Authors
  1. M. Roth
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  2. C. Döring
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  3. M. Jekle
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  4. T. Becker
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Corresponding author

Correspondence to M. Jekle.

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Highlights

• DDG is a sustainable opportunity for dietary fibre and protein enrichment of bread.

• Low pH of DDG hinders fermentation, what can be balanced by pH adjustment.

• Thermal treatment during drying of DG induces formation of furfural.

• Furfural inhibits fermentation and leads to deficits in texture quality parameters.

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Roth, M., Döring, C., Jekle, M. et al. Mechanisms Behind Distiller’s Grains Impact on Wheat Dough and Bread Quality. Food Bioprocess Technol 9, 274–284 (2016). https://doi.org/10.1007/s11947-015-1620-y

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  • DOI: https://doi.org/10.1007/s11947-015-1620-y

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