Cereal Chem 54:728 - 736.  |  VIEW ARTICLE
The Effect of Mill By-Product and Soy Protein on the Physical Characteristics of Expanded Snack Foods.

M. D. Breen, A. A. Seyam, and O. J. Banasik. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

By-products of wheat milling, which are now used primarily as feed, contain significant amounts of fiber. These mill fractions can be blended with other cereal products, starch, and soy proteins, and processed into high-protein and high-fiber expanded snack foods using an extruder-cooker. Wheat bran and mill dust were blended into a 50:50 mixture (millfeeds) and combined with wheat starch, corn meal, and isolated soy protein in a number of combinations. Bran was blended with semolina, wheat starch, and isolated soy protein. The expansion ratio and bulk density were determined for each product. The bulk density of the products increased as the percentage of millfeeds increased, while the addition of isolated soy protein s reduced the effect of increased bulk density by adding millfeeds. Mill by-products can be used in developing new, expanded snack foods that should be highly acceptable in the current market. The addition of isolated soy protein increases the protein content without compromising the desirable texture of expanded snack foods. High concentrations of starch tended to increase bulk density and reduce the expansion ration. Durum wheat semolina was an excellent ingredient for snack foods.