Cereal Chem 60:131 - 134.  |  VIEW ARTICLE
Utilization of Aqueous By-Products from Starch for Improving Bread Quality.

H. M. El- Saied and A.-H. A. El-Farra. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

Aqueous by-products of corn gluten water (CGW), rice gluten water (RGW), and rice steep water (RSW), which resulted during the manufacture of starch by the wet milling of corn and rice, were added in amounts corresponding to 17-50 mg of N/100 g of flour. Addition of these by-products improved the physical properties of the unyeasted dough, such as resistance to extension, extensibility, water absorption, and mixing requirement, and improved the pasting of a 10% suspension of flour. Moreover, added CGW, RGW, and RSW improved the quality of Balady and European breads and increased their protein content. The amino acid content of Balady bread, after addition of CGW, RGW, and RSW, was analyzed quantitatively. The nutritional value of Balady bread proteins was almost the same, the only deficiencies being in the amino acids threonine, methionine, isoleucine, and lysine.