Adding brewer's grains as an additive in breadmaking

Abstract

The present invention relates to the incorporation of spent grains, a by-product of brewing, into a food application such as breadmaking. Initially, the invention relates to the physicochemical and molecular characterization of said spent grains as a food additive enriched with fiber and protein for breadmaking. The present invention further relates to obtaining an optimal formulation for the manufacture of bread with a max of 10% is effective in having a stable and uniform texture on the one hand and increasing its nutritional value on the other.