Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Abstract

Bread samples were baked using wheat flour substituted with milled brewers' dry grain (BDG) at levels of 5, 10, 15 and 25%. The bread produced from wheat flour without BDG substitution served as control. The chemical composition, functional characteristics, microbial content and sensory attributes of the products were determined to ascertain their general acceptability. Results obtained showed an increase in the range of 8% for moisture, 3.5% for fat, 1.7% for Ash, 5.45% for crude fibre, 3.07% for protein and a decrease in carbohydrate content by 20.38%. Results of the functional properties analyzed showed that the water holding capacity increased with BDG substitution from 2.11(g) to 4.79(g) while the water binding capacity increased from 0.78(g) to 0.90(g). There were no differences in values for the oil holding and binding capacities obtained. The average loaf volume decreased by 41% in the BDG substituted breads while the pH values showed a reduction with BDG substitution, Results also showed that the bread sample without (added) BDG contained more microbes during storage than the ones with BDG. Generally, bread with BDG substitutions were nutritionally superior to normal bread while normal bread had better overall sensory scores than the BDG bread.

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

“…The highest moisture content (6.8%) was reported in the complementary food with 65% RTF, 20% MSF, and 15% PFP (FM1), and the lowest moisture content (5.2%) identified in the formulation with 65% RTF, 30% MSF, and 5% PFP (FM11). The moisture contents of the composite porridge increased with increase in RTF (55%–70%) and PFP (5%–15%) substitution by a range of 5.5%–6.6% and 5.2%–6.8%, consecutively (Elleuch et al., ; Haruna, Udobi, & Ndife, ). Study performed by Nair, Joglekar, and Sandhya () reported in contrast to this study, which showed that with increasing soy flour in rice‐based complementary food; the moisture content of the product was increased from 1.87 to 4.08.…”

Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality

“…The emulsifying properties vary inversely with the insoluble protein fractions and polysaccharides (Chove, Grandison & Lewis, 2001;Haruna, Udobi & Ndife, 2011).…”

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

“…Different percent of BSG flour added to bakery products resulted in increase of total dietary fibre, total protein content, lipids, minerals and water holding capacity of the final product. The substitution of wheat flour with 5-20% BSG resulted in bread prototypes with enhance nutritional value and with pleasant flavour characteristics imparted by the specific volatile compounds [19,21,28,[41][42][43].…”