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Adding Distillers Grains To Flatbread Dough Boosts Fiber, Protein Content

November 1, 2012: 12:00 AM EST
A U.S. food scientist has shown that food grade distillers grains can be used to fortify traditional Asian flatbreads with protein and fiber. His hope is that distillers dried grains with solubles (DDGS) can be used to improve the nutritional value of unleavened flatbread known as chapatti. DDGS is a co-product when corn is processed into ethanol. In lab studies Padu Krishnan of South Dakota State University and colleagues found that using DDGS to make up 20 percent of  the dough increased the fiber to 10.3 percent; using 20 percent DDGS increased the protein to 15.3 percent. If manufacturers begin using DDGS to fortify products in human diets, corn producers from the American Midwest and elsewhere could tap a vast new market, according to Krishnan.
Tim Sherno, "Food Scientist Produces Nutrition-Adding Stealth Ingredient ", KSTP.com, November 01, 2012, © A Hubbard Broadcasting Company
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