Two trials evaluated the effect of a composite of feed ingredients formulated to be similar in nutrient composition to wet distillers byproducts on finishing performance of sheep and cattle. Trial 1 used 60 crossbred lambs (31 kg) assigned to one of four treatments: dry-rolled corn (DRC) control, dried distillers grains plus solubles, wet corn gluten feed (WCGF), and wet distillers grains compo...

Page Page Acknowledgments ....................................................................................... 2 Optimal Replacement of Forage and Concentrate with a New Wet Corn Milling Product for Lactating Dairy Cows ............... 3 Evaluation of Alternative Sources of Rumen Undegradable Protein with Wet Corn Milling Products for Dairy Cattle ................. 6 Effect of Wet Corn Glute...

Laboratory experiments on wheat samples included moisture and protein content, Hagberg’s falling number, wet gluten content, alveographic values, and microbiological tests. Th e examined winter wheat varieties (‘Magor’, ‘Hunor’, ‘Róna’ and ‘Kondor’) retained their moisture, protein content, and their Hagberg’s falling number aft er storage. A slight increase was observed in wet gluten content f...

Corn gluten meal (CGM) is a major coproduct of corn wet milling; it has value because of high protein. However, variation in composition and high P content reduce market value. Data that characterize gluten streams would be helpful in identifying key processing steps that could be modified to improve the quality of CGM and increase processing efficiency. Few data are published in the literature...

Corn milling byproducts are expected to increase dramatically in supply. Two primary types of milling processes currently exist, resulting in quite different feed products. The dry milling process produces distillers grains plus solubles, and the wet milling process produces corn gluten feed. These feeds can be marketed as wet feed, or they can be dried and marketed as either dry corn gluten fe...

The aim of this study was to understand the chemistry of spelt (Triticum aestivum ssp. spelta) gluten in relation to its quality, to classify European spelt cultivars based on gluten quality, and to compare their protein compositions with those of modern wheats. Gluten quality of two sets of 25 spelt cultivars was studied using dynamic oscillatory and creep tests, an SDS sedimentation test, moi...

alpha-amylase activity of wheat flour is one of the important factors to determine its suitability for baguette bread making. in this study, setareh flour (81% extraction rate) was procured from six flourmills situated in six climatically different provinces. ph, moisture, ash, wet gluten and alpha-amylase activity tests were applied on flour samples and showed that the alpha-amylase activity i...

The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method was applied as fast and reliable tool for defi...

Ethanol byproducts or coproducts (I may use the two terms interchangeably) result from the fermentation of grains, typically corn, to produce ethanol – either for fuel use or for human consumption plus distillers grains and possibly other byproducts. Most of the ethanol produced in the U.S.A. today is via dry grinding, with dried distillers grains plus solubles (DDGS) as the main byproduct (Rau...