Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products

Enrichment of bread with dietary fibres from food industry by-products is an interesting way to increase consumers' fibres intake on one side, and to decrease by-products on the other side. The objective of this study was to investigate the possibility of using brewers' spent grain, sugar beet pulp and apple pomace for value added bread production. For the purpose, selected by-products were mixed with corn grits, extruded and co-extrudates were used for substitution of 10 or 20% of wholegrain wheat flour in bread formulations. Dough rheological and bread physico-chemical (nutritional profile, colour, texture and volume) properties, sensory characteristics and consumer preferences and acceptance of breads were analysed. Developed breads were characterized by increased total dietary fibre content, while their protein content was unchanged when compared to wholegrain wheat bread. The breads classification based on the correspondence analysis indicated similarities in control and bread containing apple pomace, characterized them with positive feelings and sensory attributes related to taste, although descriptive sensory analysis showed significant differences in taste overall intensity between these two samples.