Baking properties of flour and nutritional value of rye bread with brewer's spent grain

Czubaszek, Anna; Wojciechowicz-Budzisz, Agata; Spychaj, Radosław; Kawa-Rygielska, Joanna

doi:10.1016/j.lwt.2021.111955

Cited by 21 publications

(19 citation statements)

References 24 publications

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“…The softening of dough was significant and amounted to 120 FU, which indicates a low resistance of the dough made of it to mechanical treatment. As in the previous research with rye flour [19], the partial replacement of wheat flour with BBSG and BBSG + B caused a significant increase in the water absorption of the flour blend and an extension of the dough development time. The values of these traits increased with the increase in the content of both BSG in the flour blend.…”

Section: The Baking Value Of Wheat Flour Blends With Bsgsupporting

confidence: 69%

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Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

Czubaszek

Wojciechowicz-Budzisz

Spychaj

et al. 2022

Molecules

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This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer’s spent grain (BBSG) and barley-buckwheat brewer’s spent grain (BBSG + B) on dough quality and bread properties, including nutritional value. The contents of brewer’s spent grain (BSG) in the blend with wheat flour were 0, 10, and 20%. The quality of the flour blends was assessed with intermediate methods and based on laboratory baking. Analyses were also carried out to determine contents of basic nutrients and energy value. The replacement of part of wheat flour with BBSG and BBSG + B diminished gluten yield and deteriorated its quality (a decreased sedimentation value and stability, and increased dough softening). Changes were also observed in the starch-enzymatic system, resulting in a decreased falling number and maximum paste viscosity. Breads containing both BSG types featured higher yield and lower loaf volume. They had also higher contents of protein, dietary fibre, fat, and ash as well as a lower energy value compared to the wheat bread. Considering the organoleptic traits of breads, the 10% replacement of wheat flour with BSG is recommended in the blend. The BBSG + B was found to elicit more beneficial effects on bread properties than BBSG.

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Section: The Baking Value Of Wheat Flour Blends With Bsgsupporting

confidence: 69%

“…The samples with BBSG were characterized by higher water absorption, shorter dough development time and stability, and higher dough softening compared to the samples containing BBSG + B. A similar correlation was observed upon rye flour replacement with BBSG and BBSG + B [19].…”

Section: The Baking Value Of Wheat Flour Blends With Bsgsupporting

confidence: 63%

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

Czubaszek

Wojciechowicz-Budzisz

Spychaj

et al. 2022

Molecules

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“…The whisky industry generates, on average, 8-15 L of effluent and 2.5-3.0 kg of spent grain for every liter of whisky produced, and brewing generates 0.2 kg of wet brewer's spent grain per liter of beer [2,3]. Spent grain is a valuable by-product rich in nutrients, such as dietary fibers (hemicellulose, cellulose, and lignin), digestible protein, monosaccharides (glucose, xylose, and arabinose), minerals, vitamins, and lipids, and the products enriched with it are called fortified foods [4][5][6][7][8][9]. Spent grain contains a substantial amount of bioactive compounds with high antioxidant capacities, such as hydroxycinnamic acids, especially ferulic and p-coumaric [10,11].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, the production of pasta is simple (it is obtained by the extrusion of a mixture of flour from durum wheat and water), and it has a healthy nutrient content and good sensory qualities. Researchers have improved the matrix of pasta by enriching the nutritional potential by mixing durum wheat flour with different flours (e.g., pseudo-cereal flours and legume flours) [4,6,28]. Today, the use of high-functionality ingredients for value addition to pasta is a developing field of research to achieve innovative product categories, among which is the use of ancient grain flours, such as spelt flour [7].…”

Section: Introductionmentioning

confidence: 99%

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Chetrariu

Dabija

2022

Applied Sciences

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Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of fiber and protein. D-optimal design was used to optimize the influence of spent grain addition for the quality attributes of spelt pasta. In order to optimize the spelt pasta matrix, the spent grain content was varied (5%, 10%, 15%, and 20%) so that all responses were optimized (maximize cohesiveness, fracturability, proteins, total dietary fiber, total phenolic content, and antioxidant activity, minimize cooking loss, in-range firmness, and color paste). The optimal addition of spent grain in the spelt pasta recipe was 11.70%, yielding values with differences of less than 5% from the values predicted by the model and producing finished products with good nutritional properties without negative consequences on quality. Spent grain is a valuable byproduct that deserves to be used for fortification in order to obtain pro-health food. This study presents a formulation of spelt pasta with the addition of spent grain using mathematical modeling and statistical optimization.

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“…Rye flour is mainly used as an ingredient for the preparation of sourdough bread. However, rye bread can also be prepared by using a single-phase method and yeast [21]. When compared to wheat bread, which has a similar amount of available carbohydrates, rye bread reduces the demand for insulin production more effectively [22], thus exhibiting a positive effect on the glucose levels in the human body [23].…”

Section: Introductionmentioning

confidence: 99%

Rye Flour and Rye Bran: New Perspectives for Use

Dziki

2022

Processes

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Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.

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Baking properties of flour and nutritional value of rye bread with brewer's spent grain

Cited by 21 publications

References 24 publications

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Rye Flour and Rye Bran: New Perspectives for Use

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