Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Abstract

See, stats, and : https : / / www . researchgate . net / publication / 271353196 Effect - chemical , microbial bread Article DOI : 10 . 5251 / ajfn . 2011 . 1 . 1 . 39 . 43 CITATIONS 5 READS 20 3 , including : Some : HONEY Chinweizu 19 SEE Joel Michael , Umu… 16 SEE All . The . All - text and , letting . ABSTRACT Bread samples were baked using wheat flour substituted with milled brewers ' dry grain (BDG) at levels of 5 , 10 , 15 and 25% . The bread produced from wheat flour without BDG substitution served as control . The chemical composition , functional characteristics , microbial content and sensory attributes of the products were determined to ascertain their general acceptability . Results obtained showed an increase in the range of 8% for moisture , 3 . 5% for fat , 1 . 7% for Ash , 5 . 45% for crude fibre , 3 . 07% for protein and a decrease in carbohydrate content by 20 . 38% . Results of the functional properties analyzed showed that the water holding capacity increased with BDG substitution from 2 . 11 (g) to 4 . 79 (g) while the water binding capacity increased from 0 . 78 (g) to 0 . 90 (g) . There were no differences in values for the oil holding and binding capacities obtained . The average loaf volume decreased by 41% in the BDG substituted breads while the pH values showed a reduction with BDG substitution , Results also showed that the bread sample without (added) BDG contained more microbes during storage than the ones with BDG . Generally , bread with BDG substitutions were nutritionally superior to normal bread while normal bread had better overall sensory scores than the BDG bread .