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The effect of brewers’ spent grain addition on the thermo-mechanical properties of white and wholemeal wheat flour was investigated. The possibility to improve bread quality and antioxidant properties by using the sourdough fermentation was also considered. Increasing the level of brewers’ spent grain caused the increase of water absorption from 58.1 to 65.2% and from 63.8 to 73.6% in case of white and wholemeal flour, respectively. Similarly, the dough development time increased from 1.27 to 6.18 min, and from 3.37 to 5.42 min. Starch gelatinization significantly increased ( p &lt;0.05), while the stability of starch gel, starch retrogradation, and cooking setback significantly decreased ( p &lt;0.05) with the level of brewers’ spent grain. The specific volume of the wheat bread significantly decreased ( p &lt;0.05) and crumb hardness increased ( p &lt;0.05) by incorporation of brewers’ spent grain. Sourdough addition improved bread characteristics and the total phenolic content and antioxidant activity of the bread with brewers’ spent grain.

Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making