Valorization of brewer’s spent grain via its incorporation into bakery products

The utilization of food processing by-products for the manufacturing of added-value products promotes circularity in food systems. The upcycling of agro -industrial side streams generated in urban areas fosters the sustainability of local food production and consumption, alleviating the waste management systems. Brewers’ Spent Grain (BSG) is the main by-product of the brewing industry. Air-dried, ground BSG, was incorporated into a bread product, consisting also of flour, yeast, sugar and salt (with flour substitution by BSG at 0%, 15%, 30%, w/w). Breads of approximately 125 g were formed, baked, packed in Polyethylene-Polypropylene bags, and stored at constant temperatures of 20, 30 and 40°C, applying an accelerated shelf-life testing protocol. Proximate analysis of carbohydrate, moisture, ash, fiber, protein, and lipid were performed to characterize BSG, as well as breads. Quality loss during storage was systematically monitored through microbial, color and texture change, sensory analysis. The shelf-life of bread products was calculated.