Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Bread samples were baked using wheat flour substituted with milled brewers' dry grain (BDG) at levels of 5, 10, 15 and 25%. The bread produced from wheat flour without BDG substitution served as control. The chemical composition, functional characteristics, microbial content and sensory attributes of the products were determined to ascertain their general acceptability. Results obtained showed an increase in the range of 8% for moisture, 3.5% for fat, 1.7% for Ash, 5.45% for crude fibre, 3.07% for protein and a decrease in carbohydrate content by 20.38%. Results of the functional properties analyzed showed that the water holding capacity increased with BDG substitution from 2.11(g) to 4.79(g) while the water binding capacity increased from 0.78(g) to 0.90(g). There were no differences in values for the oil holding and binding capacities obtained. The average loaf volume decreased by 41% in the BDG substituted breads while the pH values showed a reduction with BDG substitution, Results also showed that the bread sample without (added) BDG contained more microbes during storage than the ones with BDG. Generally, bread with BDG substitutions were nutritionally superior to normal bread while normal bread had better overall sensory scores than the BDG bread.