ArticleMolecules (Basel, Switzerland)2022
Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
18 citing papers in PubMed.
- Food Applications, Composition, and Sustainability Trade-Offs of Bourbon Distillers' Spent Grain: A Critical Review.Journal of food science · 2026Review
- Prebiotic Potential of Brewer's Spent Grain Residual Solid After Enzymatic Hydrolysis: Evidence from a Colonic Fermentation Study.Foods (Basel, Switzerland) · 2026Article
- Quality and Functional Characteristics of Morning Bread Supplemented with Brewer's Spent Grain Powder.Preventive nutrition and food science · 2026Article
- Review
- Phytochemical Analysis and Characterisation of Brewers' Spent Grain Properties as Affected by Fermentation and Ultrasonication Pretreatments.Foods (Basel, Switzerland) · 2025Article
- The Silent Revolution of Brewer's Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy-A Review.Foods (Basel, Switzerland) · 2025Review
- Nutritional Value of Brewer's Spent Grain and Consumer Acceptance of Its Value-Added Food Products.Foods (Basel, Switzerland) · 2025Review
- Brewer's spent grain: Unveiling innovative applications in the food and packaging industry.Comprehensive reviews in food science and food safety · 2025Review
- Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles.Foods (Basel, Switzerland) · 2025Article
- Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.Foods (Basel, Switzerland) · 2024Article
- Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics.Foods (Basel, Switzerland) · 2023Article
- Brewers' Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges.Journal of agricultural and food chemistry · 2023Review
- Spent Grain: A Functional Ingredient for Food Applications.Foods (Basel, Switzerland) · 2023Review
- Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers' Spent Grain.Foods (Basel, Switzerland) · 2023Article
- Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour.Plants (Basel, Switzerland) · 2023Article
- Barley in the Production of Cereal-Based Products.Plants (Basel, Switzerland) · 2022Review
- Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.Plants (Basel, Switzerland) · 2022Article
- The Use of Barley Malt as a Binder in Molding Sand Technology.Materials (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer's spent grain (BBSG) and barley-buckwheat brewer's spent grain (BBSG + B) on dough quality and bread properties, including nutritional value. The contents of brewer's spent grain (BSG) in the blend with wheat flour were 0, 10, and 20%. The quality of the flour blends was assessed with intermediate methods and based on laboratory baking. Analyses were also carried out to determine contents of basic nutrients and energy value. The replacement of part of wheat flour with BBSG and BBSG + B diminished gluten yield and deteriorated its quality (a decreased sedimentation value and stability, and increased dough softening). Changes were also observed in the starch-enzymatic system, resulting in a decreased falling number and maximum paste viscosity. Breads containing both BSG types featured higher yield and lower loaf volume. They had also higher contents of protein, dietary fibre, fat, and ash as well as a lower energy value compared to the wheat bread. Considering the organoleptic traits of breads, the 10% replacement of wheat flour with BSG is recommended in the blend. The BBSG + B was found to elicit more beneficial effects on bread properties than BBSG.
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Registered trials
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