Brewer's spent grain (BSG) is the main by-product of the beer brewing industry. Despite its nutritional quality, and the potential environmental and economic benefits of its use as food ingredient, BSG is currently used as feed or discarded. BSG is a challenging material, due to high water and fibre content, not homogeneous texture and particular flavour. This study explores BSG addition to bread through in situ production of dextran by Weissella confusa A16,using a "clean-label" strategy. Lactic acid bacteria (LAB) fermetation can improve the sensory properties and bread shelf-life, while dextran improves texture and volume of bread. Sucrose supplemented BSG was fermented by the above strain, added to wheat bread recipe and compared with wheat bread, untreated BSG bread and bread with BSG fermented without sucrose. Results show that BSg was a suitable substrate for the growth of W. confusa A16, bringing low acidity, and high dextran production (7.2% on dry weight of fermented BSG). A positive effect of dextran on BSG bread volume and hardness (respectively + 13% and -52% than fermented control) was clearly seen, as well as a sensible reduction of the staling rate. Thus, this biotechnology is an effective tool to exploit BSG as bread ingredient, facilitating counsumers acceptance.

Evaluation of the breadmaking properties of bioprocessed brewer's spent grain

De Beni, Valentina
2020/2021

Abstract

Brewer's spent grain (BSG) is the main by-product of the beer brewing industry. Despite its nutritional quality, and the potential environmental and economic benefits of its use as food ingredient, BSG is currently used as feed or discarded. BSG is a challenging material, due to high water and fibre content, not homogeneous texture and particular flavour. This study explores BSG addition to bread through in situ production of dextran by Weissella confusa A16,using a "clean-label" strategy. Lactic acid bacteria (LAB) fermetation can improve the sensory properties and bread shelf-life, while dextran improves texture and volume of bread. Sucrose supplemented BSG was fermented by the above strain, added to wheat bread recipe and compared with wheat bread, untreated BSG bread and bread with BSG fermented without sucrose. Results show that BSg was a suitable substrate for the growth of W. confusa A16, bringing low acidity, and high dextran production (7.2% on dry weight of fermented BSG). A positive effect of dextran on BSG bread volume and hardness (respectively + 13% and -52% than fermented control) was clearly seen, as well as a sensible reduction of the staling rate. Thus, this biotechnology is an effective tool to exploit BSG as bread ingredient, facilitating counsumers acceptance.
2020-10-19
33
bread, bioprocessing, BSG
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12608/28667