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Dietary fiber ingredients obtained by processing brewer's dried grain
- Chaudhary, V.K., Weber, F.E.
- Journal of food science 1990 v.55 no.2 pp. 551, 553
- brewers grains, food processing, product development, dietary fiber, flour
- Brewer's dried grain (BDG) was ground and separated into a coarse and fine flour suitable for increasing total dietary fiber and protein content of formulated foods. Process conditions were established to obtain yields of 40% fine (protein rich) flour and 60% coarse (fiber rich) flour. These had protein contents of 39.0% and 21.5% and total dietary fiber of 35.5% and 70.0%, respectively. Both flours were free of starch and sugar and contained less than 0.1% phytic acid as a result of the brewing process.