Cereal Chem 56:261 - 266.  |  VIEW ARTICLE
Protein and Fiber Enrichment of Cookie Flour with Brewer's Spent Grain.

L. T. Kissell and N. Prentice. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Samples of laboratory-prepared and commercial brewer's spent grain (BSG) were dried at three temperatures (45, 100, and 150 C), and ground; portions separated by sieving were analyzed for protein, amino acid, and dietary fiber contents. Commercial BSG and its corresponding fraction, which passed throuth a 78-mesh screen, were used to fortify soft red winter (SRW) cookie flour at levels ranging from 10 to 40% BSG. Baking performance was improved by inclusion of 1 to 2% of commercial soy lecithin as emulsifier. Cookies were analyzed for protein content and amino acid composition. With lecithin surfactant and BSG dired at 150 C, it was possible to double the crumb protein and lysine contents and increase dietary fiber by more than fivefold while maintaining the physical performance of doughs. Products made with 20% sieved BSG (45 C) contained 55% more protein, 90% more lysine, and 220% greater fiber than control cookies made with SRW flour, and were within the organoleptic limitations established for taste and texture.