Schematic of DDGS Production

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Debranning time (sec) Removal <strong>of</strong> Starch Moisture 11.4% Moisture 13.0% Moisture 13.9% Pearled Wheat 0 65.4 Wheat Bran Pearled Wheat Wheat Bran Pearled Wheat Wheat Bran 20 71.9 11.6 67.1 18.5 65.6 17.3 40 69.4 12.8 74.3 21.1 65.3 16.5 60 67.0 17.8 69.4 19.9 69.3 29.0 • Starch content in the bran increased with abrasion time to 29% after 60 sec • Tempering increased starch loss • Moisture and abrasion time to optimize ethanol yield and plant throughput 26
Protein Removal Abrasion time(s) Moisture 11.4% Moisture 13.0% Moisture 13.9% Pearled Wheat 0 13.2 Wheat Bran Pearled Wheat Wheat Bran Pearled Wheat Wheat Bran 20 13.0 13.4 13.1 13.6 13.0 13.7 40 12.9 14.3 12.8 14.9 13.0 14.7 60 12.9 15.4 13.0 15.9 12.6 16.0 • Protein content <strong>of</strong> the bran increased with abrasion time • Tempering had little effect on protein removal 27
Page 3 and 4: Schematic of DDGS Production Wheat/
Page 5 and 6: Dried Products (Wheat‐based) DDGS
Page 7 and 8: Dietary Fibre 100% corn 70% CPS whe
Page 9 and 10: Thin Stillage • Liquid part of wh
Page 11 and 12: Appearance •Fine, light beige pow
Page 13 and 14: Properties of Commercial DDGS Relev
Page 15 and 16: Using DDG or DDGS in Food Existing
Page 17 and 18: Products with Wheat‐based DDGS Pr
Page 19 and 20: Issues Affecting DDGS Use in Foods
Page 21 and 22: A Kernel of Wheat Endosperm: 83%
Page 23 and 24: Equipment for Debranning • Satake
Page 25: Wheat Mass Removal Debranning time
Page 29: Thank You! FOOD DEVELOPMENT CENTRE

Schematic of DDGS Production

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