Cereal Chem 59:89 - 91.  |  VIEW ARTICLE
Baking Properties of the Bran Fraction from Brewer's Spent Grains.

P. C. Dreese and R. C. Hoseney. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Brewer's spent grain (BSG) was composed of barley hulls and barley pericarp (bran), which were separated after milling. The hulls, which were fibrous and abrasive in texture, were judged to be unusable as human food; all bread-making work was done with BSG bran. When BSG bran was used to replace 15% of the flour in a bread formula, water absorption increased 16%. The BSG decreased loaf volume and had a deleterious effect on crumb grain, giving an appearance similar to that of bread with no shortening. Both conditions were relieved somewhat by adding sodium stearoyl lactylate and/or increasing shortening. Studies with a resistance oven showed that bread containing BSG set at a lower temperature than did the control.