Cheng Jieyi, Zheng Li, Zhao Jinling, Yu Meihong, Cao Rui, Wang Dan, Li Jian, Zhou Linyi
College of Food Science, Beijing Technology and Business University, Beijing 100048, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods. 2024 Feb 1;13(3):461. doi: 10.3390/foods13030461.
To enable a wider utilization of co-products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer's spent grains (BSG) are processed through microwave pretreatment, and then the microwave-treated BSG (MW-BSG) is added to bread. So far, there has been no investigation on the effect of microwave-pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW-BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water-soluble protein levels in MW-BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material-liquid ratio of BSG to water. The proper addition of MW-BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS-SPME-GC-MS analyses showed that the addition of MW-BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0-10% MW-BSG. Consumers found a maximum level of 6% MW-BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co-products can be utilized through an innovative approach.
为了更广泛地利用啤酒加工的副产品，并尽量减少添加谷物对面包品质、风味和其他特性的负面影响，对啤酒糟（BSG）进行微波预处理，然后将经微波处理的BSG（MW-BSG）添加到面包中。到目前为止，尚未有关于微波预处理的BSG对面包品质和风味影响的研究。在本研究中，我们研究了不同微波处理变量对BSG物理化学结构的影响，并探讨了MW-BSG对面包品质和风味的影响。结果表明，在微波功率540 W、处理时间3 min、BSG与水的料液比1:5的条件下，MW-BSG中的可溶性膳食纤维和水溶性蛋白含量显著增加（分别为144.88%和23.35%）。适量添加MW-BSG对面包的质地特性和色泽有积极影响，但过量添加会导致面包屑大小和分布不均。电子鼻和顶空固相微萃取-气相色谱-质谱分析结果表明，添加MW-BSG改变了面包的气味特征。感官评价显示，含有0-10% MW-BSG的面包平均得分在6.81至4.41之间。消费者认为MW-BSG的最高可接受添加量为6%。本研究致力于通过创新方法拓宽啤酒副产品的利用途径，以减少酿造废弃物造成的环境污染。
