Influence of brewer`s spent grain on qualitative indicators of bread from wheat flour

Abstract

There was studying the influence of sourdough with different content of brewer's spent grain on the microbiological safety of wheat bread during storage. Analyzing the results obtained, it was found that the first signs of the manifestation of rope spoilage were observed in the standard sample. The presence of whole wheat flour and brewer's grains had a bacteriostatic effect on spores of microorganisms that cause infection of bread with rope spoilage. Thus, test baking showed that the use of sourdough from whole wheat flour and brewer's spent grain increases the shelf life of bread by 24...48 hours, thus slowing down the development of rope spoilage in the bread.