Influence of fermented dark brewers’ spent grain addition on the rheological properties of doughs from triticale flour

Abstract

The rheological properties of wholemeal flours from 7 triticale varieties cultivated in the Republic of Moldova were studied (Ingen 33, Ingen 35, Ingen 40, Ingen 54, Ingen 93, Costel and Fanica), to establish the potential of their use in bakery, pasta or other flour products manufacturing. Fermented dark brewers’ spent grain was added in proportions of 5 and 10% of the mixture mass to obtain 14 dough samples from whole triticale flour, and to investigate the effect of the addition on their rheological properties. The Mixolab device was used to determine the rheological properties of doughs. It was found that the dough development time from triticale flours varies between 2.95 and 5.75 min. The shortest dough development time was characteristic for Ingen 35 triticale flour, and the longest - for Ingen 40 triticale flour. The dough stability data showed the same trend. It was found that the addition of fermented dark brewers’ spent grain contributed to a reduction in both the dough development time and the dough stability, and this effect was more pronounced when the proportion of fermented dark brewers’ spent grain in the mixture was greater. The potential for the use of whole triticale flour in the manufacture of bread, pasta or other products has been identified, and it was established that the addition of dark brewers’ spent grain can contribute to increasing the biological value of products by providing dietary fiber and mineral substances, which it contains, but it can negatively influence the rheological properties of doughs and, respectively, the quality of finished products, if added in a proportion greater than 10% of the mixture mass.