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Utilisation of press water from brewer's spent grains
Author(s) -
Finley John W.,
Walker Charles E.,
Hautala Earl
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270711
Subject(s) - absorption of water , food science , boiling , casein , chemistry , gluten , centrifugation , chromatography , materials science , organic chemistry , composite material
Brewer's spent grain press water contains 3% solids, half of which can be removed by centrifugation. The clarified press water (CPW) obtained can be recycled to recover significant quantities of fermentable material. The beers obtained from adding CPW at 5, 10, and 20% levels to wort prior to boiling were judged indistinguishable from the control beer. This process constitutes an efficient recovery of soluble solids, saves water, and eliminates a serious water‐pollution problem. Drying the sediment from centrifugation yielded a tan powder containing 50–55% protein which had a PER of 1.22 (casein 2.5). When this protein concentrate (PC) was extruded in combinations with soy, gluten, and/or wheat flour, it gave products that were suitable for extending hamburger meat. When it was used in cookies, (biscuits), the cookie spread and the quality of the top grain of the cookie was decreased. In bread, the PC increased the water absorption of the dough and substantially decreased overall bread quality.