A maize milling by-product was defatted by aqueous extraction and the residue was dehydrated, comminuted and sieved to obtain two powders differing in particle size and having a very high fibre content. The powders were then incorporated into the structure of short-dough biscuit, at two wheat flour substitution levels (10 and 20%), aiming at the development of a nutritionally improved product. Their impact on biscuit dough properties and the quality and sensory characteristics of the final products was evaluated. As it was revealed, powders’ addition altered dough consistency and alveograph indices mainly due to interactions between wheat flour proteins and polysaccharides and enhanced the nutritional profile of the biscuits by inducing a 4- to 6-fold increase of their fibre content. Additionally, it influenced only to a limited extent the degree of some of the final product characteristics, e.g., protein and fat content, spread ratio, breaking strength, depending both on the level of incorporation and the particle size of the residue. On the whole, products’ sensory quality was not negatively influenced, suggesting that it is possible to use both powders for the fortification with fibre of biscuits and possibly other bakery products.

中文翻译：

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玉米碾磨副产物水提渣中富含膳食纤维粉的饼干

将玉米碾磨副产物通过水萃取脱脂，并将残留物脱水、粉碎并过筛以获得两种粒径不同且纤维含量非常高的粉末。然后将粉末以两种小麦粉替代水平（10% 和 20%）掺入短面团饼干的结构中，旨在开发营养改进的产品。评估了它们对饼干面团特性以及最终产品的质量和感官特性的影响。正如所揭示的，粉末的添加改变了面团的稠度和泡孔指数，主要是由于小麦粉蛋白质和多糖之间的相互作用，并通过诱导其纤维含量增加 4 到 6 倍来增强饼干的营养成分。此外，它仅在有限程度上影响某些最终产品特性的程度，例如蛋白质和脂肪含量、涂抹率、断裂强度，这取决于掺入水平和残留物的粒度。总的来说，产品的感官质量没有受到负面影响，这表明可以将这两种粉末用于饼干和其他烘焙产品的纤维强化。