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Innovations in Sourdough Bread Making
Article

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

1
Department of Food Technology and Innovation, Harper Adams University, Edgmond TF10 8NB, UK
2
Department of Food Innovation, HAS University of Applied Science, 5223 DE Den Bosch, The Netherlands
3
State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China
*
Author to whom correspondence should be addressed.
Academic Editor: Plessas Stavros
Received: 5 May 2021 / Revised: 9 June 2021 / Accepted: 9 June 2021 / Published: 10 June 2021
(This article belongs to the Special Issue Innovations in Sourdough Bread Making)
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. View Full-Text
Keywords: sourdough; spent grain; crumb; crust; lactic acid; acetic acid; solid-state fermentation sourdough; spent grain; crumb; crust; lactic acid; acetic acid; solid-state fermentation
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MDPI and ACS Style

Vriesekoop, F.; Haynes, A.; van der Heijden, N.; Liang, H.; Paximada, P.; Zuidberg, A. Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread. Fermentation 2021, 7, 96. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020096

AMA Style

Vriesekoop F, Haynes A, van der Heijden N, Liang H, Paximada P, Zuidberg A. Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread. Fermentation. 2021; 7(2):96. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020096

Chicago/Turabian Style

Vriesekoop, Frank, Annie Haynes, Niels van der Heijden, Hao Liang, Paraskevi Paximada, and Antien Zuidberg. 2021. "Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread" Fermentation 7, no. 2: 96. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020096

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