Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

• Main Authors: Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin
• Format: Article
• Language: English
• Published: MDPI AG 2021-07-01
• Series: Foods
• Subjects: fibre; fermentation; wheat bread; by-product utilisation; brewers’ spent grain
• Online Access: https://www.mdpi.com/2304-8158/10/7/1639

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.