Nutritional properties of bread with the addition of brewing spent grains
https://doi.org/10.36107/hfb.2020.i4.s75
Abstract
Waste brewing grain, also called spent grain, is a cheap by-product of brewing, and at the same time a valuable source of dietary fiber, protein and essential amino acids, minerals, polyphenols, vitamins and lipids. Taking into account the valuable nitrionic properties of spent grain, a rational approach is to include it in bread and evaluate its contribution to the nutritional composition, profile of volatiles, and also its effect on the sensory properties of fortified bread. Replacing bread flour with 5%, 10%, 15% and 20% grain flour has resulted in bread formulations with increased nutritional value (higher fiber, protein, fat and minerals) and flavoring qualities that impart characteristic volatile compounds. Sensory analysis has shown that, compared to bread made with 100% flour, bread formulations with up to 10% grains have good organoleptic characteristics, which indicates the possibility of using this by-product as an enrichment ingredient in baked goods.
Keywords
About the Authors
Vladimir V. Zhitkov
Moscow State University of Food Production
Russian Federation
Russian Federation
Boris N. Fedorenko
Moscow State University of Food Production
Russian Federation
Russian Federation
A. V. Bykov
Moscow State University of Food Production
Russian Federation
Russian Federation
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Review
For citations:
Zhitkov V.V., Fedorenko B.N., Bykov A.V. Nutritional properties of bread with the addition of brewing spent grains. Health, Food & Biotechnology. 2020;2(4):81-88. (In Russ.) https://doi.org/10.36107/hfb.2020.i4.s75
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