Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread.

Sahin, Aylin W; Atzler, Jonas Joachim; Valdeperez, Daniel; Münch, Steffen; Cattaneo, Giacomo; O'Riordan, Patrick; Arendt, Elke K

dc.contributor.author	Sahin, Aylin W
dc.contributor.author	Atzler, Jonas Joachim
dc.contributor.author	Valdeperez, Daniel
dc.contributor.author	Münch, Steffen
dc.contributor.author	Cattaneo, Giacomo
dc.contributor.author	O'Riordan, Patrick
dc.contributor.author	Arendt, Elke K
dc.date.accessioned	2025-01-30T10:08:04Z
dc.date.available	2025-01-30T10:08:04Z
dc.date.issued	2021-05-22
dc.identifier.issn	2304-8158
dc.identifier.pmid	34067239
dc.identifier.doi	10.3390/foods10061162
dc.identifier.uri	http://hdl.handle.net/10147/644111
dc.description	Brewer's spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a 'source of fibre' (3 g/100 g) and a 'high in fibre' (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker's flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72-4.66 mL/g), a soft crumb texture (4.77-9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17-4.38 mL/g) and a harder crumb (6.25-36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.	en_US
dc.language.iso	en	en_US
dc.rights	Attribution 4.0 International	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.subject	BSG	en_US
dc.subject	bread dough quality	en_US
dc.subject	fibre fortification	en_US
dc.subject	gluten network	en_US
dc.subject	glycaemic index	en_US
dc.subject	nutritional value	en_US
dc.subject	plant protein	en_US
dc.title	Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread.	en_US
dc.type	Article	en_US
dc.identifier.journal	Foods (Basel, Switzerland)	en_US
dc.source.journaltitle	Foods (Basel, Switzerland)
dc.source.volume	10
dc.source.issue	6
refterms.dateFOA	2025-01-30T10:08:05Z
dc.source.country	Switzerland