Neylon Emma, Arendt Elke K, Zannini Emanuele, Sahin Aylin W
School of Food and Nutritional Science, University College Cork, College Road, T12K8AF Cork, Ireland.
APC Microbiome Ireland, University College Cork, Western Road, T12K8AF Cork, Ireland.
Foods. 2021 Jul 15;10(7):1639. doi: 10.3390/foods10071639.
Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers' spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers' spent grain (BSG) and fermented brewers' spent grain (FBSG) at two addition levels to achieve "source of fibre" and "high in fibre" claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker's flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.
食品工业副产品的回收利用已成为助力创造更可持续未来的研究核心内容。啤酒糟是酿造工业的主要副产物之一，富含蛋白质和纤维。然而，将其添加到面包中颇具挑战，需要额外加工。发酵是提升配料功能和改善面包品质的一项有前景的手段。按照欧盟法规，在两种添加水平下，用喷雾干燥啤酒糟（BSG）和发酵啤酒糟（FBSG）强化小麦面包，以实现“纤维来源”和“高纤维”宣称。研究了BSG和FBSG对面包面团、最终面包品质及营养价值的影响，并与面包粉（BF）和全麦粉（WMF）面包进行比较。添加BSG和FBSG会使面筋形成更强且更快；降低淀粉糊化能力；增加面团抗阻/硬度。然而，发酵改善了面包特性，使比容增加、面包心硬度降低，并随着时间推移限制微生物生长速率。此外，添加FBSG会减缓体外淀粉消化过程中还原糖随时间的释放。因此，BSG发酵可改善面包的技术功能特性并提高面包的营养品质。
