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

The utilization of food industry byproducts is one of today’s important environmental and economic tasks. Byproducts that form during food production are typically used for feed purposes, but in many cases these materials can also be used in the production of human foods. The brewer’s spent grain le...

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Bibliographic Details
Main Authors: Nagy Vivien
Diósi Gerda
Format: Article
Published: WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft. Budapest 2021
Series:Élelmiszervizsgálati közlemények 67 No. 1
Kulcsszavak:Élelmiszeripari technológia, Sütőipar, Sörtörköly, Táplálkozástudomány
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doi:10.52091/EVIK-2021/1-5-ENG

Online Access:http://acta.bibl.u-szeged.hu/79416
Description
Summary:The utilization of food industry byproducts is one of today’s important environmental and economic tasks. Byproducts that form during food production are typically used for feed purposes, but in many cases these materials can also be used in the production of human foods. The brewer’s spent grain left behind after brewing beer is a byproduct with favorable nutrition parameters, with low sugar and high fiber and protein contents. The main objective of our experiments was the reintroduction of brewer’s spent grain into the food industry, with a focus on innovation and sustainable development, by utilizing it in commercially available bakery products (salty medallions / wafers) formulated and regulated in the Hungarian Food Codex. Brewer’s spent grain consists of vegetable proteins and fibers (inactive malt), which may improve the compositional characteristics when preparing bakery products. In the course of our research, medallions enriched with brewer’s spent grain were prepared, of the beneficial parameters of which its high dietary fiber content should be highlighted, which can contribute to the realization of a health-conscious diet for consumers. A diet rich in dietary fiber, combined with an adequate amount of exercise, can reduce the risk of developing certain diseases (e.g., cancer and cardiovascular diseases).
Physical Description:3339-3350
ISSN:0422-9576