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<p>The utilization of food processing by-products for the manufacturing of added-value products promotes circularity in food systems. The upcycling of agro-industrial side streams, generated in urban areas, fosters the sustainability of local food production and consumption, alleviating the waste management systems. Brewers’ Spent Grain (BSG) is the main by-product of the brewing industry. In this study, BSG was incorporated into a bread product to examine its potential as an effective ingredient for enhancing bread nutritional quality. Breads, consisting of flour, yeast, sugar, salt and BSG (flour substitution by 15 and 30% w/w) were formed, baked, packed in Polyethylene-Polypropylene bags, and stored at constant temperatures of 20, 30 and 40&#xa0;°C, applying an accelerated shelf-life testing protocol. Quality loss during storage was systematically monitored through microbial growth, color and texture change, applying also sensory analysis. The shelf-life of bread products was calculated. Proximate analysis showed that bread samples enriched with 15 and 30% BSG presented significantly increased total dietary fiber (from 7.4% in control, non-BSG bread samples to 16.4 and 24.4%, respectively) and protein content (from 7.5 to 8.1% and 11.3%). The 15% BSG-enriched bread samples were characterized by improved nutritional value, as well as sensory characteristics (such as texture/firmness, taste), after production and throughout storage. Despite the higher nutritional values, the 30% BSG-enriched bread samples exhibited reduced sensory acceptability (denser/firmer and darker product with bitter taste), leading to shorter sensory shelf-life. The shelf-life of non (0%), 15% and 30% BSG-enriched bread samples at 20&#xa0;°C was calculated as 14, 12, and 6&#xa0;days, respectively.</p> Graphical Abstract <p></p>

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Valorization of Brewer’s Spent Grain via Its Incorporation into Bakery Products

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月14日

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  • A. Barka Papadimitriou,
  • D. Betsa,
  • C. Pavlopoulos,
  • K. Papadopoulou,
  • E. Dermesonlouoglou,
  • M. C. Giannakourou,
  • G. Lyberatos

摘要

The utilization of food processing by-products for the manufacturing of added-value products promotes circularity in food systems. The upcycling of agro-industrial side streams, generated in urban areas, fosters the sustainability of local food production and consumption, alleviating the waste management systems. Brewers’ Spent Grain (BSG) is the main by-product of the brewing industry. In this study, BSG was incorporated into a bread product to examine its potential as an effective ingredient for enhancing bread nutritional quality. Breads, consisting of flour, yeast, sugar, salt and BSG (flour substitution by 15 and 30% w/w) were formed, baked, packed in Polyethylene-Polypropylene bags, and stored at constant temperatures of 20, 30 and 40 °C, applying an accelerated shelf-life testing protocol. Quality loss during storage was systematically monitored through microbial growth, color and texture change, applying also sensory analysis. The shelf-life of bread products was calculated. Proximate analysis showed that bread samples enriched with 15 and 30% BSG presented significantly increased total dietary fiber (from 7.4% in control, non-BSG bread samples to 16.4 and 24.4%, respectively) and protein content (from 7.5 to 8.1% and 11.3%). The 15% BSG-enriched bread samples were characterized by improved nutritional value, as well as sensory characteristics (such as texture/firmness, taste), after production and throughout storage. Despite the higher nutritional values, the 30% BSG-enriched bread samples exhibited reduced sensory acceptability (denser/firmer and darker product with bitter taste), leading to shorter sensory shelf-life. The shelf-life of non (0%), 15% and 30% BSG-enriched bread samples at 20 °C was calculated as 14, 12, and 6 days, respectively.

Graphical Abstract