Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
Microbiology
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
https://doi.org/10.1111/j.1365-2621.2012.03032.x
Recommended Citation
Ktenioudaki, A., Chaurin, V., Reis, S.F., Gallagher, E. (2012). Brewer’s spent grain as a functional ingredient for breadsticks. International Journal of Food Science & Technology, 47, 1765-1771. doi:10.1111/j.1365-2621.2012.03032.x
Funder
Irish Department of Agriculture, Food and the Marine, Food Institutional Research Measure (FIRM)
Publication Details
International Journal of Food Science & Technology, Vol. 47. Issue 8, 2012.
10.1111/j.1365-2621.2012.03032.x