Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles

Abstract

Background and ObjectivesWhile the beer style expresses beer's diversity by its sensory properties, ingredients, production method, recipe, and history, fibrous fraction and functional properties of Brewers' spent grain (BSG) vary according to the beer style. To investigate the effects of beer style, the physicochemical and technological properties of BSG breads containing 10% of dry BSG from beers Baltic Porter (BP), India Pale Ale (IPA), and Weissbier (W) were evaluated according to their sensory quality, firmness, staling rate, crumb color and structure, proximal composition, and dietary fiber content.FindingsAll evaluated parameters of BSG breads were significantly affected, but differed according to the BSG source. All investigated BSG significantly increased the dietary fiber levels of breads, while only BP bread presented enhanced protein content.ConclusionsHigher deleterious BSG effects in bread quality were verified in IPA bread, which presented the highest dietary fiber content, while the fiber content of BP and W breads were inconsistent with bread quality.Significance and NoveltyAlthough BSG incorporation up to 10% was reported as a limit for obtaining acceptable BSG breads, beer style must also be considered because specific volume, staling rate, and acceptance of breads may be negatively affected by its fiber content.