Flash in the Pan

According to the US Department of Agriculture, ethanol production has grain byproducts. Researchers are trying to find ways of using this material to make the process more economically (and environmentally) efficient. One of the interesting uses could be to create cookies, breads, and pasta that are low in calories and carbohydrates. A couple of scientists have taken the remains, turned it into flour, and done some baking, replacing over half the wheat flour used in some recipes, like cookies:

The cookies are smaller than those made with all-wheat flour because the high-protein/low-starch combination keeps the cookie batter from spreading as easily as batter made with 100 percent wheat. But the batter bakes consistently.

The products are more nutritious because ethanol processing concentrates the fiber and proteins in the byproduct materials. Unfortunately, to date the products have had a nasty taste - bitter, and with an off-putting odor. Who says that food that's good for you has to taste good? I'm sure it still beats castor oil.

Labels: cookies, ethanol, fiber, protein, wheat