Brewer’s spent grain as a functional ingredient for breadsticks |
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| Authors: | Anastasia Ktenioudaki Valérie Chaurin Sofia F. Reis Eimear Gallagher |
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| Affiliation: | 1. Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;2. Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Cork, Ireland;3. School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland |
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| Abstract: | Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf‐life, as changes in texture, moisture and aw progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples. |
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| Keywords: | Baking brewing brewer’ s spent grain dietary fibre shelf‐life snacks |
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