Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

Czubaszek, Anna; Wojciechowicz-Budzisz, Agata; Spychaj, Radosław; Kawa-Rygielska, Joanna

doi:10.3390/molecules27051624

Cited by 20 publications

(20 citation statements)

References 25 publications

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“…No significant differences in crumb porosity were observed among the bread samples compared with semolina bread, except for the bread containing 2% thin bran supplementation, in which the crumb porosity suffers deterioration, showing a non-homogeneous crumb. The results of this study disagree with [ 48 , 49 ], who observed increases in the porosity of the crumb, measured on the Dallmann scale, replacing wheat flour with brewer’s spent grain or fresh pumpkin pulp.…”

Section: Resultscontrasting

confidence: 99%

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour

Ficco

Canale

Giannone

et al. 2023

Plants

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The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of thin bran or barley flour were added into re-milled durum wheat semolina to prepare breads. The technological quality of doughs and breads was investigated. In general, the Farinograph water absorption of flour and dough stability increased with increasing inclusion levels of barley flour or thin bran (up to 73.23% and 18.75 min, respectively), contrarily to the increase of dough development time only in barley inclusion (4.55 min). At the same time, the softening index decreased for almost all of these, except for 2% of thin bran or barley flour inclusion. At Mixograph, mixing time increased (up to 5.13 min) whilst the peak height decreased. The specific volume and hardness of loaf differently decreased for almost all thesis (ranges 12.6–24.0% and 39.4–45.5%, respectively). The other quality parameters remained unchanged compared with semolina bread. After baking, β-glucan levels increased differently at all the inclusion levels (2.35-fold, on average). The breadcrumb color was deep brown, while the crust became lighter in color. The breads contain β-glucans even at low percentages of barley/bran inclusions while maintaining their technological performance. In conclusion, the results show an interesting potential of barley flour or thin bran as ingredients in breadmaking to increase the β-glucans daily intake, but further investigations are needed to achieve improved quality features.

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Section: Resultscontrasting

confidence: 99%

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour

Ficco

Canale

Giannone

et al. 2023

Plants

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“…Protein levels on BSG ranged from 15.86% (W) to 19.77% (IPA), in accordance with Garrett et al (2021). The addition of other brewing by‐products like hot trub to BSG (Prentice & D'Appolonia, 1977; Swanston et al, 2014), and the protein content of Lager BSG being 67% higher than Ale BSG found by Robertson et al (2010) justify the higher protein levels in BSG found by Steinmacher et al (2012) and Czubaszek et al (2022). The use of soft wheat with N content under 1.9% as raw material of wheat malt production (Briggs et al, 2004) explains the significantly lower protein content of W BSG.…”

Section: Resultsmentioning

confidence: 97%

“…BSG composition is also influenced by the barley varieties, the malt type, and the malting and mashing schedules (Briggs et al, 2004). Considered a protein concentrate (Garrett et al, 2021), BSG also contains cellulose and hemicelluloses from husk, pieces of endosperm, and germ of malt grain (Czubaszek et al, 2022; Steinmacher et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

2023

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Background and Objectives: To use the diversity of Brewers' spent grain (BSG) from craft beer as an ingredient of functional bread, it is required to characterize and know their effects on dough and breads. The present work investigated the physicochemical characteristics of BSG, and the farinograph effects of wheat flour substituted by Baltic Porter (BP), India Pale Ale (IPA), and Weiss (W) BSGs in amounts of 10%. Results were used for predicting the end-use quality and bread-making performance of wheat flour and wheat flour-BSG blends. Reliability of prediction was verified by a baking test.Findings: BSG from barley malt beers BP and IPA were higher in protein and lower in carbohydrate content than barley/wheat malt W BSG. The heterogeneity of ground and sieved BSG was shown by pictures taken from microscopy images of endosperm, husk, and husk/endosperm particles varying in quantities, forms, and size. Water absorption of dough was slightly affected by W, while all dough containing BSG had the development time and stability lowered when compared with the control. Conclusions:The prediction of bread-making performance showed that, while control and BP reached the "bread quality" range, W and IPA scored under "bread quality" range because of their lower stability. On the baking test, specific volume of control, BP, and IPA breads were in agreement with their prediction. W bread, however, in disagreement with prediction, presented specific volume closer to the predicted as "bread quality" BP bread. Significance and Novelty: Beer style affected BSG composition and farinograph behavior of wheat flour dough-BSG blends, with the stability being the determinant parameter on defining their end-use and bread-making quality. Significant correlations of lipid content in BSG were positive for development time and negative for tolerance index. There is no standard farinograph behavior of wheat flour-BSG blends, with these effects being governed, beyond BSG composition, by protein content of wheat flour.

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“…Czubaszek et al [ 77 ] found that replacing wheat flour with spent grain reduced gluten yield and deteriorated its quality, leading to a decrease in the sedimentation value and stability, and increasing dough softening. These trends were attributed to the long mixing time and high shear force applied, in addition to the high fiber and protein content [ 37 , 50 ].…”

Section: Possible Uses Of Spent Grain In Food Productsmentioning

confidence: 99%

“…These trends were attributed to the long mixing time and high shear force applied, in addition to the high fiber and protein content [ 37 , 50 ]. Bread with 10% spent grain did not differ significantly from wheat flour bread in terms of appearance, crust, and crumb properties; however, the color of the bread turned from light cream to brown as the spent grain replacement increased [ 77 ].…”

Section: Possible Uses Of Spent Grain In Food Productsmentioning

confidence: 99%

Spent Grain: A Functional Ingredient for Food Applications

Chetrariu

Dabija

2023

Foods

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Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber content and is susceptible to microbial contamination; thus, a suitable, cost-effective, and environmentally friendly valorization method of processing it is required. This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. The circular economy is built on waste reduction and the reuse of by-products, which find opportunities in the regeneration and recycling of waste materials and energy that become inputs in other processes and food products. Waste disposal in the food industry has become a major issue in recent years when attempting to maintain hygiene standards and avoid soil, air and water contamination. Fortifying food products with spent grain follows the precepts of the circular bio-economy and industrial symbiosis of strengthening sustainable development. The purpose of this review is to update information on the addition of spent grain to various foods and the influence of spent grain on these foods.

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Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

Cited by 20 publications

References 25 publications

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

Spent Grain: A Functional Ingredient for Food Applications

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