Fermentation as a tool to revitalise brewers' spent grain and elevate techno-functional properties and nutritional value in high fibre bread

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dc.contributor.authorNeylon, Emma
dc.contributor.authorArendt, Elke K.
dc.contributor.authorZannini, Emanuele
dc.contributor.authorSahin, Aylin W.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2021-09-10T08:33:43Z
dc.date.available2021-09-10T08:33:43Z
dc.date.issued2021-07-15
dc.date.updated2021-09-10T08:26:13Z
dc.description.abstractRecycling 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.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1639en
dc.identifier.citationNeylon, E., Arendt, E. K., Zannini, E. and Sahin, A. W. (2021) 'Fermentation as a tool to revitalise brewers' spent grain and elevate techno-functional properties and nutritional value in high fibre bread', Foods, 10(7), 1639 (20pp). doi: 10.3390/foods10071639en
dc.identifier.doi10.3390/foods10071639en
dc.identifier.eissn2304-8158
dc.identifier.endpage20en
dc.identifier.issued7en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/11866
dc.identifier.volume10en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/818368/EU/Microbiome Applications for Sustainable food systems through Technologies and EnteRprise/MASTERen
dc.rights© 2021, the Authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectFibreen
dc.subjectFermentationen
dc.subjectWheat breaden
dc.subjectBy-product utilisationen
dc.subjectBrewers' spent grainen
dc.titleFermentation as a tool to revitalise brewers' spent grain and elevate techno-functional properties and nutritional value in high fibre breaden
dc.typeArticle (peer-reviewed)en
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