Cereal Chem 54:1084 - 1095.  |  VIEW ARTICLE
High-Fiber Bread Containing Brewer's Spent Grain.

N. Prentice and B. L. D'Appolonia. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

A commercial sample of brewer's spent grain (BSG) that had been dried in the brewery at 45 C was given separate additional heat treatments at 45, 100, and 150 C. All samples were milled finely, including a portion of the material that had received no additional heat treatment. These BSG samples replaced 5, 10, and 15% of a hard red spring white flour in a conventional bread formula. Baking performance and consumer acceptance were compared with bread made from flour consisting of 70% white flour and 30% whole-wheat flour. Flour blends containing BSG had a higher farinograph and baking absorption than the same flour without BSG. At 5, 10, and 15% levels of substitution, the loaf volumes of 1-lb loaves of bread were reduced by 0, 11, and 17%, respectively, relative to the control. Consumer panels accepted favorably the bread made with the BSG in flour replacement at 5 and 10% levels if the BSG had not received additional drying at 100 and 150 C. These high temperatures seemed to impart an undersirable flavor. At the 10% substitution level the protein in flour and bread crumb was increased by 10% relative to the 30% whole-wheat flour and bread made from it. Similarly, crude fiber and acid-detergent fiber were approximately doubled in flour with 10% BSG substitution. These results indicate a potential use for the brewery by-product which may be beneficial in view of current data regarding nutritional benefits of high- fiber foods.