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Article

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

1
School of Food and Nutritional Science, University College Cork, College Road, T12K8AF Cork, Ireland
2
APC Microbiome Ireland, University College Cork, Western Road, T12K8AF Cork, Ireland
*
Author to whom correspondence should be addressed.
Academic Editors: Elena Peñas Pozo and Cristina Martínez-Villaluenga
Foods 2021, 10(7), 1639; https://doi.org/10.3390/foods10071639
Received: 24 June 2021 / Revised: 9 July 2021 / Accepted: 12 July 2021 / Published: 15 July 2021
Recycling 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. View Full-Text
Keywords: fibre; fermentation; wheat bread; by-product utilisation; brewers’ spent grain fibre; fermentation; wheat bread; by-product utilisation; brewers’ spent grain
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MDPI and ACS Style

Neylon, E.; Arendt, E.K.; Zannini, E.; Sahin, A.W. Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread. Foods 2021, 10, 1639. https://doi.org/10.3390/foods10071639

AMA Style

Neylon E, Arendt EK, Zannini E, Sahin AW. Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread. Foods. 2021; 10(7):1639. https://doi.org/10.3390/foods10071639

Chicago/Turabian Style

Neylon, Emma, Elke K. Arendt, Emanuele Zannini, and Aylin W. Sahin 2021. "Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread" Foods 10, no. 7: 1639. https://doi.org/10.3390/foods10071639

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