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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

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Abstract

Brewer’s spent grain (BSG) represents 85 % of brewing industry by-products. Currently, BSG is underutilised as low-value animal fodder. The current study aims to expose additional nutritional and economic benefits of BSG as a food ingredient in wheat breads. The raw material properties were studied revealing that BSG by-product contains (on a w/w) 22.13 % protein (including exceptionally high levels of essential amino acids), 1.13 % minerals, 131.0 mg/L polyphenols, 28.22 % total fibre and 3.6 % essential fatty acids. Additionally, BSG was fermented (BSG SD), using the lactic acid bacteria, Lactobacillus plantarum FST 1.7, to elucidate the benefits of traditional sourdough for processing crude BSG. Fermentation resulted in softer breads with increased springiness. Farinograph results revealed that wheat flour incorporating BSG had increased water absorption. Rheological measurements showed a positively correlated increase in dough resistance in line with BSG or BSG SD incorporation. Supplemented breads had sensory acceptability up to levels of 10 % BSG or BSG SD, resulting in breads comparing favourably with wholemeal breads from a nutritional, technological and textural perspective. Using BSG as a main stream food ingredient would increase the market value of this by-product, thus enhancing its economic potential, a factor that is also discussed.

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Acknowledgments

Funding for this research was provided by FIRM Department of Agriculture, Food and Forestry (DAFF) from October 2008 to September 2012. FIRM DAFF was not involved in study design; in acquisition, analyses or interpretation of data; or in writing and submitting this article for publication. The authors wish to acknowledge the contribution of Sascha Wunderlich and Andrea Lötterle who aided in data compilation.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland

    Deborah M. Waters, Jean Titze, Elke K. Arendt & Emanuele Zannini

  2. Forschungszentrum Weihenstephan fuer, Brau-und Lebensmittelqualitaet BLQ, Alte Akademie 3, 85354, Freising-Weihenstephan, Germany

    Fritz Jacob

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  1. Deborah M. Waters
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Correspondence to Elke K. Arendt.

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Waters, D.M., Jacob, F., Titze, J. et al. Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment. Eur Food Res Technol 235, 767–778 (2012). https://doi.org/10.1007/s00217-012-1805-9

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