Abstract
BSG (brewery spent grain) is the most frequent by-product from the beer industry, which is high in protein, fiber, and minerals. This research was carried out to improve the nutritional content of bread by adding BSG to wheat flour. In this study, five levels (0%, 5%, 10%, 15%, and 20%) of BSG blending ratio and three levels (1, 2, and 3 hrs) of fermentation time were considered. Standard procedures were used to determine the chemical composition of BSG, dough quality, physicochemical composition, and sensory quality of bread. The BSG is composed of 6.19% moisture, 4.01% ash, 8.80% crude fat, 16.80% crude fiber, 21.86% crude protein, 42.30% carbohydrate, 2.57 mg/g calcium, 3.16 mg/g magnesium, and 7.34 mg/g potassium. The dough water absorption (58.53-66.67 ml/100 g), development time (3.43-17.57 min), stability (6.53–12.40 min), and degree of softening (25.33-50.33 FU) were increased significantly (p < 0.05) as BSG ratio increased in blending. As the BSG raised, the loaf weight (127.58-148.85 g) was increased and reduced the loaf volume (372.97–366.74 cm3). The proximate composition of the BSG blended bread was increased significantly from 33.19 to 45.29% moisture, 1.31 to 3.82% ash, 0.88 to 3.63% crude fat, 0.74 to 8.45% crude fiber, and 8.33 to 14.65% crude protein. The utilizable carbohydrate and energy values were decreased from 53.18 to 34.45% and 2.66 to 2.24 kcal, respectively. The calcium, magnesium, and potassium contents of the bread were increased from 76.44 to 150.93 mg/100 g, 87.12 to 176.81 mg/100 g, and 116.04 to 225.49 mg/100 g, respectively, as the BSG level was increased from 0 to 20%. However, the fermentation time had a significant effect (p < 0.05) only on the moisture content, protein content, caloric value, and mineral content of bread. The sensory acceptance of bread was significantly affected (p < 0.05) by BSG levels. Finally, by considering the sensory, other functional, and nutritional properties, we concluded that replacing the wheat flour with BSG up to 10% was accepted by the consumers.
Highlights
Brewery spent grain (BSG) is the main residue left after the separation of wort during the brewing process ([1, 2]; Wolfgang, 2004)
Different studies are [9, 13, 29] conducted on brewery spent grain and concluded that BSG is a good source of protein, fat, ash, and dietary fiber
There was a slight variation in the composition of the crude protein, crude fat, crude fiber, and ash content of the BSG in different reported studies
Summary
Brewery spent grain (BSG) is the main residue left after the separation of wort during the brewing process ([1, 2]; Wolfgang, 2004). Brewery spent grain is the most common brewing by-product (accounting for 85 percent) formed in the beer industry [3, 4]. The BSG produced 31 percent of the original malt weight and 20 kilograms per 100 liters of beer [5]. The annual global production of BSG was accounted for approximately 39 million tons, around 10% produced from Europe [6, 7]. The BSG is composed of barley grain, husk in the largest proportion, a minor fraction of pericarp, and fragments of the endosperm. The chemical composition of BSG varies with barley variety used, malting and mashing conditions, and the quality and type of adjuncts added in the beer production process [8, 9].
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