Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design

Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges

“…However, while nutritionally beneficial, the impact of BSG inclusion on the quality and sensorial characteristics of food must also be considered. In bread, the cutoff point for BSG inclusion appears to be ∼10% with levels exceeding this leading to increased density, reduced specific volume, and decreased consumer acceptability. ,, A similar scenario can be observed for pasta, whereby Nocente et al reasoned that replacement of 10% flour by BSG is a good compromise between increased protein and dietary fiber content and acceptable technological and sensory characteristics. , So, while it is theoretically possible to elevate the nutritional profile of foods significantly through the addition of high levels of BSG, realistically this is possible only up to a certain point, after which the nutritional benefits are outweighed by the negative quality characteristics. Further processing strategies may be employed in order to increase the functionality and technological performance of BSG in food systems, of which the most common are enzyme treatment and fermentation technology.…”

“…In its simplest and most common form, upcycling of BSG consists of drying the ingredient, often followed by milling and possible sieving and subsequent incorporation into a food product. To date, BSG has mainly been used in bakery products including bread, breadsticks, muffins, cookies, and pizza dough, and some nonbakery applications such as pasta, yogurt, frankfurters, and sausages. − ,− BSG inclusion can significantly enhance the nutritional quality of foods, even with relatively low addition levels. For example, Czubaszek et al partially replaced wheat flour with BSG (10%), resulting in a bread with twice as much dietary fiber than the control, while increasing the BSG inclusion level to 20% resulted in a further 50% increase in the dietary fiber content .…”

“…Such practices are unsustainable, with the supply of BSG often exceeding the feed demands of local farmers, and each tonne of BSG in landfill releasing approximately 513 kg CO 2 equivalent of greenhouse gases . BSG can be dried to extend its shelf life and facilitate its use as a food ingredient, and while it is a promising source of human nutrition due to its dietary fiber and protein content, the inclusion of BSG in food systems can negatively affect the technofunctional and sensorial characteristics of the products. − Thus, the implementation of processing strategies such as enzymatic treatment or fermentation may be beneficial in enhancing the functional performance of BSG as a food ingredient.…”

Spent Grain: A Functional Ingredient for Food Applications

“…Ginindza et al [ 76 ] optimized spent grain in the wheat:maize:spent grain composite flour bread, up to 10%. A higher quantity of spent grain decreased the bread’s specific volume but increased the volume and density.…”

“…A higher quantity of spent grain decreased the bread’s specific volume but increased the volume and density. Fiber, protein and ash content increased with the increase in the quantity of spent grain added [ 76 ].…”