II. International British Congress on Interdisciplinary Scientific Research & Practices
BREWING, MORE THAN BEER PRODUCTION. USE OF BREWER'S SPENT GRAINS TO PRODUCE SUSTAINABLE FUNCTIONAL FOODS
Yazarlar:
Anna Fiore
Antonietta Baiano
Yayıncı:
Liberty Publications
BSGs have attracted the attention of food technologists due to their nutraceutical content and their suitability for drying, milling, and use in bakery products. Milled BSG can be easily added to doughs for the production of cereal derivatives such as bread, extrudates, biscuits, snacks, crackers, and pasta. We investigated the use of BSG coming from the brewing of Belgian-style white beers as a functional ingredient in the production of bread and biscuits with a view to the sustainable use of natural resources, the reduction of waste, and the reuse of by-products. BSGs were first characterised to evaluate their nutraceutical content as a function of both the ingredients used in brewing (three mixtures of malted barley and unmalted durum wheat (DW), soft wheat (SW) or emmer wheat (EW) and the geographical origin (two cereal growing areas, namely Daunia and Salento, in northern and southern Puglia, respectively). Two levels of substitution of manitoba flour with brewers’ grains in bread and biscuit formulations were applied to assess their impact on overall quality and functional properties. In the case of functional breads, the Principal Component Analysis (PCA) homogeneously grouped: BSGs by type and origin; and the breads into three groups, namely Control, EW and SW and DW. EW breads had the highest nutraceutical concentrations but the lowest overall quality. SW and DW breads were the best choices, with medium phenolic and fibre content and quality comparable to the control bread. PCA clearly separated the control and fortified biscuits. Biscuits made with SW and DW spent grains were indistinguishable from each other. In terms of nutritional and sensory characteristics, the SW and DW fortified biscuits were the most palatable. The sensory score was slightly higher for the Salento grains, although the physico-chemical differences were not due to the geographical origin.
