Abstract
The effect of brewers’ spent grain addition on the thermo-mechanical properties of white and wholemeal wheat flour was investigated. The possibility to improve bread quality and antioxidant properties by using the sourdough fermentation was also considered. Increasing the level of brewers’ spent grain caused the increase of water absorption from 58.1 to 65.2% and from 63.8 to 73.6% in case of white and wholemeal flour, respectively. Similarly, the dough development time increased from 1.27 to 6.18 min, and from 3.37 to 5.42 min. Starch gelatinization significantly increased (p<0.05), while the stability of starch gel, starch retrogradation, and cooking setback significantly decreased (p<0.05) with the level of brewers’ spent grain. The specific volume of the wheat bread significantly decreased (p<0.05) and crumb hardness increased (p<0.05) by incorporation of brewers’ spent grain. Sourdough addition improved bread characteristics and the total phenolic content and antioxidant activity of the bread with brewers’ spent grain.
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Articles in the same Issue
- Research Articles
- Partitioning Behavior of Lysozyme and α-lactalbumin in Aqueous Two-Phase System Formed by Ionic Liquids and Potassium Phosphate
- Effects of Electrolyte Concentration and Ultrasound Pretreatment on Ohmic-Assisted Hydrodistillation of Essential Oils from Mentha piperita L.
- Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making
- Effect of High Temperature Intermittent Drying on Rice Seed Viability and Vigor
- Numerical Simulation on Superheated Steam Fluidized Bed Drying at Different Operating Pressures
- Different Damage to the Mechanical Barrier Function of IPEC-J2 Induced by Soybean Allergen β-conglycinin Hydrolyzed Peptides
- Controlled Release of Salidroside Microspheres Prepared Using a Chitosan and Methylcellulose Interpenetrating Polymer Network
- Application of Natural Frequencies for Prediction of Apple Texture Based on Partial Least Squares Regression
- Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations
- Short Communication
- Improvement of Air Homogeneity in Paddy Dryer With Central Air Flow Channel
Articles in the same Issue
- Research Articles
- Partitioning Behavior of Lysozyme and α-lactalbumin in Aqueous Two-Phase System Formed by Ionic Liquids and Potassium Phosphate
- Effects of Electrolyte Concentration and Ultrasound Pretreatment on Ohmic-Assisted Hydrodistillation of Essential Oils from Mentha piperita L.
- Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making
- Effect of High Temperature Intermittent Drying on Rice Seed Viability and Vigor
- Numerical Simulation on Superheated Steam Fluidized Bed Drying at Different Operating Pressures
- Different Damage to the Mechanical Barrier Function of IPEC-J2 Induced by Soybean Allergen β-conglycinin Hydrolyzed Peptides
- Controlled Release of Salidroside Microspheres Prepared Using a Chitosan and Methylcellulose Interpenetrating Polymer Network
- Application of Natural Frequencies for Prediction of Apple Texture Based on Partial Least Squares Regression
- Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations
- Short Communication
- Improvement of Air Homogeneity in Paddy Dryer With Central Air Flow Channel