Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse

Abstract

The objective of this work was to develop roll bread with partial replacement of wheat flour by malt bagasse (MB) and to evaluate the changes in their physical-chemical characteristics and microbiological parameters. Four formulations of breads were elaborated: one control without MB, and 3 formulations with partial replacement of wheat flour varying the MB amount in 5, 10 and 15%. MB reduced the carbohydrate content of the dough; consequently, the calories of the bread rolls were also reduced. On the other hand, moisture, minerals and lipids contents were increased. The type of protein changed with the substitution of MB in the dough, but the amount of proteins was not altered. The lowest hardness values were observed in breads with 5% and 10% MB, being related to higher values of acidity in the dough. The increase in the mineral content of the dough was related to the darkening of the bread. All bread formulations showed microbiological quality within the limits established by Brazilian legislation for coliforms at 45 °C, Bacillus cereus and Salmonella sp. The formulation with 10% MB resulted in bread rolls with higher nutritional value, in terms of minerals, lower hardness and with a darker aspect all around when compared to the control bread, giving it an aspect of wholegrain bread.

Valorização inovadora do bagaço de malte: transformando subproduto da cerveja em pão integral rico em nutrientes

“…Aiming at new alternatives for the main residue of the brewing industry, considering its chemical and nutritional composition, there is interest in its use in the elaboration of innovative products of great trend in the food sector [5]. Malt bagasse flour (MBF) has potential for application in the formulation of fiber-enriched breads [6][7][8]. Pan bread (also known as sliced bread or loaf bread) is a type of bread in which the dough is baked in the bread form to give it its distinctive shape.…”