Amoriello Tiziana, Mellara Francesco, Galli Vincenzo, Amoriello Monica, Ciccoritti Roberto
CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
CREA Central Administration, Via Po 14, 00198 Rome, Italy.
Foods. 2020 Oct 19;9(10):1492. doi: 10.3390/foods9101492.
Nowadays, brewers' spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour with BSG can affect dough rheology and the structural and sensorial properties of products. In this context, BSG flour at different levels (0%, 5%, and 10%) was used to enrich three commercial soft wheat flours, and to develop new formulations for bakery products (bread, breadsticks and pizza). As expected, the enrichment caused a significant increase of proteins, dietary fibers, lipids, and ash related to the BSG enrichment level. Significant changes in dough rheological properties (e.g., higher water absorption, lower development time and stability, dough strength, and tenacity) and in the color of the crust and crumbs of bakery products were also observed. At last, the consumer test pointed out that the 5% BSG enrichment showed the higher overall acceptability of proposed bakery products.
如今，啤酒糟被认为是最丰富且低成本的酿造副产品，作为功能性食品成分具有巨大潜力。由于啤酒糟富含膳食纤维和蛋白质，它可以成为烘焙产品中一种令人感兴趣的原料。然而，将小麦粉与啤酒糟混合会影响面团流变学以及产品的结构和感官特性。在此背景下，使用不同含量（0%、5%和10%）的啤酒糟粉来强化三种商用软质小麦粉，并开发烘焙产品（面包、面包棒和披萨）的新配方。正如预期的那样，随着啤酒糟添加量的增加，蛋白质、膳食纤维、脂质和灰分显著增加。面团流变学特性（如更高的吸水率、更短的面团形成时间和稳定性、面团强度和韧性）以及烘焙产品外皮和内部组织颜色也发生了显著变化。最后，消费者测试指出，添加5%啤酒糟的产品在整体可接受性方面表现更高。
