Work

Light brewer’s spent grain as a functional ingredient in sourdough triticale bread production

Year: 2026

Type: article

Abstract: Introduction.The aim of the research is to determine the effect of light brewer's spent grain in a sourdough form (BSF) on dough rheological properties and bread quality obtained from three different triticale varieties Ingen 40, Costel and Fanica. Materials and methods.The rheological properties of triticale dough were evaluated using Mixolab, Alveograph, Falling Number, Rheofermentometer, and a HAAKE MARS 40 rheometer, while bread quality was assessed in terms of acidity, loaf volume, porosity, elasticity, texture, color parameters, and sensory attributes based on a 9-point hedonic scale. Results and discussion.The incorporation of light brewer's spent grain in sourdough form into the dough recipe led to a significant decrease in water absorption, dough stability, dough development time, protein weakening (C2), dough storage and loss moduli (G′, G′′), dough tenacity, baking strength, and P/L ratio, indicating a weakening of the dough rheological properties.BSF addition significantly increased α-amylase activity, as evidenced by the decrease in falling number values.Mixolab analysis showed that the difference between C3 (starch gelatinization) and C4 (hot gel stability) reflected amylolytic activity and exhibited some fluctuations, likely due to incomplete starch gel formation.BSF also reduced starch gelatinization, as indicated by the decrease in C3 torque.Rheological properties during fermentation improved, with retention coefficients above 90%, indicating the potential to obtain good-quality bread.BSF incorporation resulted in triticale bread of good quality, contributing nutty, earthy, and malty notes that enhanced acceptability.However, it increased acidity and decreased loaf volume, porosity, and elasticity, while modifying textural characteristics.Conclusion.Bread enriched with light brewer's spent grains in a sourdough form presents a promising avenue for creating value-added, sustainable, and nutritious triticale-based products that appeal to modern consumers seeking healthier and environmentally conscious food choices.

Source: Ukrainian Food Journal

DOI: 10.24263/2304-974x-2026-15-1-8