Use of wheat flour and brewing spent grains in the production of biscuit with high fiber content: Effects of particle size of brewing spent grains on the product quality
Abstract
Brewing spent grains(BSG)are a by-product with high nutritional value from beer production-line and has been used for animal feeding. In this study, BSG are dried, sieved and then mixed with wheat flour with the ratio of 20% and 80% to produce high fiber biscuit. When the pore size of the BSG sieve is reduced from 0,60mm to 0,21mm, the protein content of the obtained biscuit increases; the total fiber and phenolic content is reduced while the lipid and ash content is similar to those of the control sample without BSG use. Decrease in particle size of BSG also leads to an increase in biscuit thickness and diameter, a reduction in product hardness but does not change the sensory score on the product preference. With the recovery yield of 85,6%, the 0,40mm sieved BSG are an appropriate dietary fiber source for partial replacement of wheat flour in the high fiber biscuit production.
Moraref