Reference Number: 469
Year: 2012
Link: Link to original paper
Health: Cardiometabolic diseases | Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health
Summary
Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf?life, as changes in texture, moisture and aw progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples.
Significance of this study to the baker:
Here at the Sourdough School we use spent beer grains within our botanical blends. Spent beer grains are generated during the production of beer and are considered to be an industrial by-product. Spent beer grains are high in protein and fibre, as suggested in this study, with associations related to prevention of gastrointestinal disorders and cardiovascular disease.
