Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread

Abstract

Brewer’s spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a ‘source of fibre’ (3 g/100 g) and a ‘high in fibre’ (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker’s flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72–4.66 mL/g), a soft crumb texture (4.77–9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17–4.38 mL/g) and a harder crumb (6.25–36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

“…The whisky industry generates, on average, 8-15 L of effluent and 2.5-3.0 kg of spent grain for every liter of whisky produced, and brewing generates 0.2 kg of wet brewer's spent grain per liter of beer [2,3]. Spent grain is a valuable by-product rich in nutrients, such as dietary fibers (hemicellulose, cellulose, and lignin), digestible protein, monosaccharides (glucose, xylose, and arabinose), minerals, vitamins, and lipids, and the products enriched with it are called fortified foods [4][5][6][7][8][9]. Spent grain contains a substantial amount of bioactive compounds with high antioxidant capacities, such as hydroxycinnamic acids, especially ferulic and p-coumaric [10,11].…”

“…Spelt (Triticum aestivum var. spelta) has been cultivated extensively in Europe since ancient times and has returned to the attention of researchers and consumers because of its nutritional qualities and its resistance and ability to adapt to climatic conditions [9]. Consumer feedback shows that spelt flour-based products are more digestible and have therapeutic effects compared to products based on common wheat [14].…”

“…The novelty of this study is its use of spelt flour with the addition of spent grain from the process of producing whisky in the formulation of pasta recipes. Most previous studies have focused on spent grain from the beer industry [9,[31][32][33][34], with few papers focusing on spent grain from distilleries; this is why little information is available about the nutritional value and fortification.…”

Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta

“…In the few last years, various research based on the reuse of BSG for human nutrition have been published. BSG were, indeed, included in the formulation of meat sausage (Frankfurters) [ 24 ], in the recipe of extruded snacks [ 18 , 25 , 26 ], for producing bread [ 17 , 27 ] and cookies [ 28 ]. In all these studies, the BSG inclusion caused fibre enrichment in the composition of the final products.…”

Recovery, Isolation, and Characterization of Food Proteins

“…Manuscript 1 is titled “Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread” [ 1 ]. It describes the use of brewer’s spent grain —the main side-stream of brewing—as a raw material for producing functional protein and dietary fibre-rich ingredients.…”