The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain
This study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two ba...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3524 |
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| author | Abirami Ramu Ganesan Philipp Hoellrigl Hannah Mayr Demian Martini Loesch Noemi Tocci Elena Venir Lorenza Conterno |
| author_facet | Abirami Ramu Ganesan Philipp Hoellrigl Hannah Mayr Demian Martini Loesch Noemi Tocci Elena Venir Lorenza Conterno |
| author_sort | Abirami Ramu Ganesan |
| collection | DOAJ |
| description | This study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two bakery products, focaccia and cookies, were made as food systems using BSG in a 1:1 ratio with wheat flour (WF). Their rheological properties and texture after baking were characterized. BSG-added dough exhibited viscoelastic properties with a solid gel-like behavior. The addition of BSG increased G′ > G″ and decreased the dough flexibility. BSG addition in baked RBSG focaccia increased the hardness, gumminess, and chewiness by 10%, 9%, and 12%, respectively. BBSG cookies had a 20% increase in fracturability. A positive correlation was found between the rheological metrics of the dough and the textural parameters of BBSG-added cookies. PCA analysis revealed that complex viscosity, G′, G″, and cohesiveness separated BBSG focaccia from RBSG focaccia and the control. Therefore, the rheological properties of BSG dough will have industrial relevance for 3D-printed customized food products with fiber. Adding RBSG and BBSG to selected foods will increase the up-cycling potential by combining techno-functional properties. |
| first_indexed | 2024-03-10T21:45:08Z |
| format | Article |
| id | doaj.art-dacbfab8081842efa030dd0c45cd464b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:45:08Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dacbfab8081842efa030dd0c45cd464b2023-11-19T14:22:06ZengMDPI AGFoods2304-81582023-09-011219352410.3390/foods12193524The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent GrainAbirami Ramu Ganesan0Philipp Hoellrigl1Hannah Mayr2Demian Martini Loesch3Noemi Tocci4Elena Venir5Lorenza Conterno6Division of Food Production and Society, Biomarine Resource Valorisation, Norwegian Institute of Bioeconomy Research, Torggården, Kudalsveien 6, NO-8027 Bodø, NorwayFood Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, ItalyFood Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, ItalyFood Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, ItalyFood Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, ItalyFood Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, ItalyFood Technology Area, Institute for Mountain Agriculture and Food Technology Laimburg Research Centre, Laimburg 6, 39051 Pfatten/Vadena, BZ, ItalyThis study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two bakery products, focaccia and cookies, were made as food systems using BSG in a 1:1 ratio with wheat flour (WF). Their rheological properties and texture after baking were characterized. BSG-added dough exhibited viscoelastic properties with a solid gel-like behavior. The addition of BSG increased G′ > G″ and decreased the dough flexibility. BSG addition in baked RBSG focaccia increased the hardness, gumminess, and chewiness by 10%, 9%, and 12%, respectively. BBSG cookies had a 20% increase in fracturability. A positive correlation was found between the rheological metrics of the dough and the textural parameters of BBSG-added cookies. PCA analysis revealed that complex viscosity, G′, G″, and cohesiveness separated BBSG focaccia from RBSG focaccia and the control. Therefore, the rheological properties of BSG dough will have industrial relevance for 3D-printed customized food products with fiber. Adding RBSG and BBSG to selected foods will increase the up-cycling potential by combining techno-functional properties.https://www.mdpi.com/2304-8158/12/19/3524brewers’ spent graintexturerheologyupcyclingtechno-functionalside stream |
| spellingShingle | Abirami Ramu Ganesan Philipp Hoellrigl Hannah Mayr Demian Martini Loesch Noemi Tocci Elena Venir Lorenza Conterno The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain Foods brewers’ spent grain texture rheology upcycling techno-functional side stream |
| title | The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain |
| title_full | The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain |
| title_fullStr | The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain |
| title_full_unstemmed | The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain |
| title_short | The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain |
| title_sort | rheology and textural properties of bakery products upcycling brewers spent grain |
| topic | brewers’ spent grain texture rheology upcycling techno-functional side stream |
| url | https://www.mdpi.com/2304-8158/12/19/3524 |
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