Cereal Chem 55:712 - 721.  |  VIEW ARTICLE
High-Fiber Cookies Containing Brewers' Spent Grain.

N. Prentice, L. T. Kissell, R. C. Lindsay, and W. T. Yamazaki. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Dried and milled brewers' spent grain (BSG) was blended with flour at levels from 5 to 60% BSG for cookie formulation. Functionality of BSG was related inversely to the heating history of the samples. Additions of soy lecithin to the dough systems improved sugar cookie performance (spread and top grain formation). Under optimum conditions, maintaining acceptable physical qualities of the product with 40% BSG was possible, corresponding to a 74% increase in nitrogen and a tenfold increase in crude fiber. Organoleptic evaluations showed that 15% incorporation, corresponding to a 27% increase in nitrogen, a fourfold increase in crude fiber, and a threefold increase in dietary fiber, was the upper limit for sugar cookies as well as for such specialty cookies as chocolate chip, oatmeal, and raisin. At this level of incorporation, consumer panels indicated that organoleptic quality was lowered, but the cookies were still in the acceptable range. The particle size-nitrogen-fiber relationships in milled BSG might be optimized to improve acceptability of cookies.