Chapter 16 - Dietary Fiber from Brewer’s Spent Grain as a Functional Ingredient in Bread Making Technology

Abstract

BSG is a by-product from brewery and a cheap source of total dietary fiber that could be used as a functional ingredient in different food products. Dried Brewer's spent grain (BSG) has great potential to be used as a functional ingredient that may provide beneficial effects on human health. By incorporating BSG up to 30% in bread-making technology, the level of dietary fiber will increase up to fivefold. Loaf volume, texture, and shelf life of BSG can be improved by forming sourdough and using appropriate enzymes, such as Maxlife 85 (ME), Lipapan Extra (LE), Pentopan Mono (PE), and Celluclast (CL). LE in breads gave the most open network, increased wall thickness, and decreased cell density, which resulted in a higher loaf volume and extended shelf life. PE and Pentopan Mono and Celluclast (PCE) were more effective at increasing loaf volume and extending shelf life of breads containing higher amounts of fiber. However, the best results were obtained by a combination of sourdough with LE, PE, and ME, and PE with CL. Consuming a high level of dietary fiber food has been associated with the prevention of several diseases. Sensory characteristics and shelf life of BSG breads can be improved by adding enzymes and forming a sourdough.