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

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.