Abstract
This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer’s spent grain (BBSG) and barley-buckwheat brewer’s spent grain (BBSG + B) on dough quality and bread properties, including nutritional value. The contents of brewer’s spent grain (BSG) in the blend with wheat flour were 0, 10, and 20%. The quality of the flour blends was assessed with intermediate methods and based on laboratory baking. Analyses were also carried out to determine contents of basic nutrients and energy value. The replacement of part of wheat flour with BBSG and BBSG + B diminished gluten yield and deteriorated its quality (a decreased sedimentation value and stability, and increased dough softening). Changes were also observed in the starch-enzymatic system, resulting in a decreased falling number and maximum paste viscosity. Breads containing both BSG types featured higher yield and lower loaf volume. They had also higher contents of protein, dietary fibre, fat, and ash as well as a lower energy value compared to the wheat bread. Considering the organoleptic traits of breads, the 10% replacement of wheat flour with BSG is recommended in the blend. The BBSG + B was found to elicit more beneficial effects on bread properties than BBSG.
Highlights
Today, there is enormous political and social pressure around the world to reduce the amount of industrial waste
The partial replacement of wheat flour with brewer’s spent grain (BSG) resulted in a decreased content of wet gluten and its deteriorated quality assessed based on the Zeleny’s sedimentation index and farinographic analysis
The barley brewer’s spent grain (BBSG) + B contributed to unfavorable changes in the baking value of the flour blends to a lesser extent than BBSG
Summary
There is enormous political and social pressure around the world to reduce the amount of industrial waste. For this reason, many laboratories investigate the possibility of using various by-products to produce new, desired goods. Large amounts of by-products are generated by the food industry, many of which have a valuable composition and can still be used as raw material for further processing. Given the volume of global beer production (1.94 billion hectoliters in 2018) [1] and the fact that the production of 100 L of beer generates approximately 20 kg of BSG [2], it can be concluded that the amounts of BSG produced are considerable. According to [2], BSG is rich in protein and fiber, which account for approximately 20% and 70%
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