Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry

Nagy, Vivien; Diósi, Gerda

doi:10.52091/evik-2021/1-5-eng

Cited by 6 publications

(4 citation statements)

References 8 publications

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“…Before using spent grain in foods, it needs to be dried and turned into flour, although its use has some limitations because of its brownish color and its flavor [3]. Dried spent grain has been studied and has been found to be applicable in various food products with health-promoting properties, such as bread, cookies, flakes, pasta, biscuits, breakfast cereals, and snacks [15][16][17][18][19].…”

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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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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“…[ 47 ]. Not only does the fiber content increase with the increase in spent grain content, the protein content also increases [ 48 ]. Furthermore, a high quantity of this by-product influenced the rheological and pasting properties of dough, significantly increased the biaxial extensional viscosity, decreased the strain hardening index as the quantity of substituted flour increased and reduced the uniaxial extensibility.…”

Section: Possible Uses Of Spent Grain In Food Productsmentioning

confidence: 99%

“…Nagy and Diósi obtained products with added spent grain that had positive nutritional values, including increased total content of polyphenols, flavonoids, proteins, fats, dietary fiber and energy, compared with the control samples [ 48 ]. Ktenioudaki et al [ 95 ] obtained crispy snack slices containing 10% spent grain with a high crispiness index and low crispiness, indicating that this quantity of added spent grain did not negatively affect the crispiness of the finished product.…”

Section: Possible Uses Of Spent Grain In Food Productsmentioning

confidence: 99%

Spent Grain: A Functional Ingredient for Food Applications

Chetrariu

Dabija

2023

Foods

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Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber content and is susceptible to microbial contamination; thus, a suitable, cost-effective, and environmentally friendly valorization method of processing it is required. This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. The circular economy is built on waste reduction and the reuse of by-products, which find opportunities in the regeneration and recycling of waste materials and energy that become inputs in other processes and food products. Waste disposal in the food industry has become a major issue in recent years when attempting to maintain hygiene standards and avoid soil, air and water contamination. Fortifying food products with spent grain follows the precepts of the circular bio-economy and industrial symbiosis of strengthening sustainable development. The purpose of this review is to update information on the addition of spent grain to various foods and the influence of spent grain on these foods.

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“…Silva et al [107] and Costa et al [108] employed samples of Brazilian breweries. Nagy and Diósi [109] conclude that after the conversion process, BSG residue can produce a positive nutritional effect if used in the baking industry.…”

Section: Brewers' Spent Grain Flour and Open Innovationmentioning

confidence: 99%

Economic and Financial Feasibility of a Biorefinery for Conversion of Brewers’ Spent Grain into a Special Flour

Colpo

Rabenschlag

Lima

et al. 2022

Journal of Open Innovation: Technology, Market, and Complexity

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This study aims to evaluate the financial and economic feasibility of implementing a biorefinery to process the solid waste, called brewers’ spent grain, generated in the production of craft beer into special flour. In addition, to present a path for open innovation in the possibility of replication of the process and technology used in the plant. The inappropriate disposal generates an environmental problem, but individually, depending on the production volume of the brewery, the cost of processing the waste can be unfeasible. On the other hand, such waste embeds a high nutritional value for human food. This study followed the precepts of the circular bio-economy and industrial symbiosis strengthening of sustainable development. The research method is the Monte Carlo simulation, including four different scenarios and projections. The results indicate the financial and economic viability of industrial plants—biorefineries—for the transformation of the residue into special flour in three of the four scenarios studied in the five-year cycle. In the Monte Carlo simulation, no losses are evident in any of the 10,000 interactions. The sensitivity analysis demonstrates that the sensitivity of the supply is slightly higher than the price of the final product. Results may be useful to support the development of new, innovative products relying on collaboration among internal and external partners and open innovation concerns.

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Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry

Cited by 6 publications

References 8 publications

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

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

Spent Grain: A Functional Ingredient for Food Applications

Economic and Financial Feasibility of a Biorefinery for Conversion of Brewers’ Spent Grain into a Special Flour

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