New U.S. study: Baked goods add dry wine tanks to boost fiber and protein
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Last Update: 2021-02-21
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Source: Internet
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Author: User
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to thank the Minnesota Corn Growers Association for its four-year grant, a professor at South Dakota State University
Padmanaban Krishnan
new research will be carried out: adding food-grade dry wine slots to baked goods (
distiller's dried grains
). This dry wine tank is a corn by-product of the ethanol production process.Actually,
38 percent
of protein and
40 percent of
of dietary fiber contain intrinsic nutritional value," said
Padmanaban Krishnan
, a professor of food science who conducted the study. People around the world need protein nutrition and dietary fiber for their own health and disease prevention. Thefor the project is
576,000
(at a discount of
,352.3 million
,000).
PadmanabanProfessor Krishnan
, who will work with the food and ethanol industry, hopes to develop a food-grade dry wine tank that could replace flour or add to baked goods, tortillas, pizzas and noodles, and increase dietary fiber and protein levels even when calories are reduced.Professor Padmanaban Krishnan
small bread can handle up to
20%
of dry wine. Biscuits and bread may
6% to 10%
. It is essential to maintain the product's rich taste, stable shelf life, and sensory properties.in ethanol production, one-third of corn is made into dry wine tanks, one-third is made into ethanol, and one-third is released into the air as carbon dioxide. Carbon dioxide may be collected and then used as a solvent in the dry wine tank processing processing process.Professor Padmanaban Krishnan
the cost of dry wine tanks as raw materials is
5
cents
/
pounds. He grinds the dry wine chute into powder and disinfects it to prepare the food."There are no foods on the market that contain dry wine slots, but this study will lead us to this dream." Professor
Krishnan, a professor
Padmanaban Krishnan.
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