Brewer’s spent grain as a functional ingredient for breadsticks
Anastasia Ktenioudaki, Valérie Chaurin, Sofia F. Reis, Eimear Gallagher
International Journal of Food Science & Technology
Abstract
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 a w 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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
Brewer’s spent grain (BSG) affects baking characteristics
“The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture.”
Brewer’s spent grain (BSG) stabilizes shelf-life
“However, they had quite a stable shelf‐life, as changes in texture, moisture and a w progressed at a low rate.”
Brewer’s spent grain (BSG) increases dietary fibre content
“Addition of 15% BSG more than doubled the content of dietary fibre in the samples.”