Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

Microbiology

Publication Details

International Journal of Food Science & Technology, Vol. 47. Issue 8, 2012.

10.1111/j.1365-2621.2012.03032.x

Abstract

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.

DOI

10.1111/j.1365-2621.2012.03032.x

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