The use of spent grain in obtaining some flour products

Abstract

The studies carried out were based on the use of spent grain in recipes for the manufacture of pasta, wafers and an assortment of ginger bread. The level of consumer acceptability was relatively high, averaging up to 15% spent grain, which makes it suitable for use in flour products. The recipes for flour products developed through the research carried out demonstrate the existence of viable solutions for valorisation spent grain in new food products with added value and low costs.