Dried Distillers’Grains with Solubles: Particle Size Effects on Volume and Acceptability of Baked Products

Composition and particle size of dried grains with solubles (DDGS) from different sources were tested for acceptability in baked foods. Effects of grinding DDGS on baked foods and physical dough properties of flour‐DDGS blends were determined. Volume of neither muffins nor rolls was affected by sieve fractions, particle size distribution, grinding effects, or DDGS source. Sieving DDGS gave a whiter color, increased protein content farinograph absorption and crude ash, but reduced levels of ether extract and neutral detergent fiber as particle size was reduced from coarse to fine. Consumer acceptability of muffins or rolls was not altered by DDGS additions (P ≥ 0.05).