Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

被引:18
作者
Vriesekoop, Frank [1 ]
Haynes, Annie [1 ]
van der Heijden, Niels [1 ,2 ]
Liang, Hao [3 ]
Paximada, Paraskevi [1 ]
Zuidberg, Antien [1 ,2 ]
机构
[1] Harper Adams Univ, Dept Food Technol & Innovat, Edgmond TF10 8NB, England
[2] HAS Univ Appl Sci, Dept Food Innovat, NL-5223 DE Den Bosch, Netherlands
[3] Beijing Univ Chem Technol, State Key Lab Chem Resource Engn, Beijing 100029, Peoples R China
来源
FERMENTATION-BASEL | 2021年 / 7卷 / 02期
关键词
sourdough; spent grain; crumb; crust; lactic acid; acetic acid; solid-state fermentation; WHEAT DOUGH; RHEOLOGICAL PROPERTIES; BY-PRODUCTS; BRAN; PERFORMANCE; BENEFITS; PROTEIN; FOODS;
D O I
10.3390/fermentation7020096
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the brewing industry, with currently most of it being used as animal feed. In this study, we utilised brewers spent grain as a substrate in a solid-state fermentation in order to produce a Type-3 sourdough culture. Sourdough bread is becoming increasingly popular throughout the western world. The use of fermented brewers spent grain in the production of sourdough bread yielded sourdough bread that was acceptable by consumers. We also investigated the production and presence of the main organic acids in sourdough during the proofing process and the baking process. The baking trials showed that there was a reduction in both lactic and acetic acid content during the actual baking process. The reduction in the concentration of both organic acids appears to be at the heart of the observation that for both organic acids, there is typically a lower concentration in the crust compared to the crumb of the sourdough breads, which was observed in our sourdough breads and those commercially available.
引用
收藏
页数:13
相关论文
共 50 条
[41]   Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread [J].
Skrobot, Dubravka ;
Dapcevic-Hadnadev, Tamara ;
Tomic, Jelena ;
Maravic, Nikola ;
Popovic, Nikola ;
Jovanov, Pavle ;
Hadnadev, Miroslav .
FOODS, 2022, 11 (23)
[42]   Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods [J].
Li, Shaohui ;
Zhang, Aixia ;
Zhao, Wei ;
Li, Pengliang ;
Si, Xingxue ;
Liu, Jingke ;
Yi, Huaxi .
FOOD BIOSCIENCE, 2024, 57
[43]   Production of wheat bread without preservatives using sourdough starters [J].
Denkova, Rositsa ;
Ilieva, Svetla ;
Denkova, Zapryana ;
Georgieva, Ljubka ;
Yordanova, Mariya ;
Nikolova, Dilyana ;
Evstatieva, Yana .
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT, 2014, 28 (05) :889-898
[44]   The slow rise of sourdough: a nutrition audit of the bread category highlights whole grain [J].
Hughes, Jaimee ;
Grafenauer, Sara J. J. .
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2023, 74 (03) :303-312
[45]   Feasibility Analysis of Brewers' Spent Grain for Energy Use: Waste and Experimental Pellets [J].
Arranz, Jose Ignacio ;
Sepulveda, Francisco Jose ;
Montero, Irene ;
Romero, Pilar ;
Miranda, Maria Teresa .
APPLIED SCIENCES-BASEL, 2021, 11 (06)
[46]   Barley Protein Properties, Extraction and Applications, with a Focus on Brewers' Spent Grain Protein [J].
Jaeger, Alice ;
Zannini, Emanuele ;
Sahin, Aylin W. ;
Arendt, Elke K. .
FOODS, 2021, 10 (06)
[47]   Microbial Fermentation of the Water-Soluble Fraction of Brewers' Spent Grain for the Production of High-Value Fatty Acids [J].
Serra, Stefano ;
D'Arrigo, Paola ;
Rossato, Letizia Anna Maria ;
Ruffini, Eleonora .
FERMENTATION-BASEL, 2023, 9 (12)
[48]   In vitro and in vivo antithrombotic and antioxidant properties of microencapsulated brewers' spent grain peptides [J].
Cian, Raul E. ;
Oliva, Maria E. ;
Garzon, Antonela G. ;
del Rosario Ferreira, Maria ;
D'Alessandro, Maria E. ;
Drago, Silvina R. .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (06) :3872-3879
[49]   The Effects of Sourdough, Bakery Yeast, Sodium Bicarbonate on the Production of Volatile and Aromatic Compounds in three Types of Traditional Iranian Bread [J].
Zolfaghari, Mahboubeh Sadat ;
Ardebil, Seyyed Mahdi Seyedain ;
Asadi, Gholam Hasan .
IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION, 2023, 42 (12) :4197-4207
[50]   Arabinoxylans Release from Brewers' Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts [J].
Cervantes-Ramirez, Joel G. ;
Vasquez-Lara, Francisco ;
Sanchez-Estrada, Alberto ;
Troncoso-Rojas, Rosalba ;
Heredia-Olea, Erick ;
Islas-Rubio, Alma R. .
FOODS, 2022, 11 (10)