Cereal Chem 64:264-269   |  VIEW ARTICLE

Incorporation of Corn Gluten Meal and Soy into Various Cereal-Based Foods and Resulting Product Functional, Sensory, and Protein Quality.

J. S. Buck, C. E. Walker, and K. S. Watson. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Corn gluten meal (CGM), a co-product of the corn wet-milling industry, was incorporated, both alone and in combination with soy flour, into sugar cookies, white pan bread, pasta, and extruded snacks. Functional, sensory, and protein properties of the products were analyzed. CGM appeared to affect the functional properties of bread and extruded products more than those of cookies or pasta, where soy seemed to have more of an effect. The addition of CGM to these foods resulted in less desirable flavor ratings for all products except the cookies and for texture in all except the pasta. The four products all possessed in vitro digestibilities greater than 80%. Also, computed protein efficiency ratio values of the cookies, bread, and extruded product were higher than those of the initial flours and CGM, individually.