NUTRITIONAL PROPERTIES AND VOLATILE PROFILE OF BREWER'S SPENT GRAIN SUPPLEMENTED BREAD

The brewer's spent grain is a low-cost by-product of the brewing process but at the same time it is a valuable source of dietary fibre, protein and essential amino acids, minerals, polyphenols, vitamins and lipids. The aim of this research was to incorporate the brewer's spent grain, provided from black beer production, into a simple bread formulation and to evaluate its contribution to the nutritional composition, volatile profile as well as on the sensorial properties of the enriched bread. The substitution of wheat flour with 5%, 10%, 15% and 20% brewer's spent grain flour resulted in bread formulations with enhance nutritional value (increased fibre, protein, fat and minerals content) and flavour attributes imparted by the characteristic volatile compounds. The sensorial analysis revealed that, compare with the 100% white flour bread, the bread formulations with up to 10% added brewer's spent grain flour had good organoleptic attributes and overall acceptability, indicating the opportunity of using this by-product as a fortifying ingredient in bakery products.