ArticleTranslational animal science2026
Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United States.
Article in Translational animal science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Dried bakery products are produced using several different input materials derived from baked goods, breakfast cereals, tortillas, and confections, depending on the geography and regional producers. Therefore, the physical characteristics and nutrient composition can vary between processing plants and need further characterization. This study aimed to evaluate the nutritional composition and physical characteristics of DBP samples from six industrial processing plants across the United States (Maryland, Texas, Georgia, Kansas, and California), collected on six different production days. Dry matter (DM; 89.5% to 90.6%), crude protein (9.4% to 13.6%), crude fat (8.0% to 12.6%), and total dietary fiber (TDF; 6.9% to 20.6% DM) varied (
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