Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars
Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead to a “zero-waste” desiderate. In this stu...
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2024-12-01
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| author | Aliona Ghendov-Mosanu Sorina Ropciuc Adriana Dabija Olesea Saitan Olga Boestean Sergiu Paiu Iurie Rumeus Svetlana Leatamborg Galina Lupascu Georgiana Gabriela Codină |
| author_facet | Aliona Ghendov-Mosanu Sorina Ropciuc Adriana Dabija Olesea Saitan Olga Boestean Sergiu Paiu Iurie Rumeus Svetlana Leatamborg Galina Lupascu Georgiana Gabriela Codină |
| author_sort | Aliona Ghendov-Mosanu |
| collection | DOAJ |
| description | Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead to a “zero-waste” desiderate. In this study, dough rheological properties obtained from different triticale cultivars (Ingen 33, Ingen 35, Ingen 54, and Ingen 93) cultivated in the Republic of Moldova and BSG in a fermented form (BSF) in an addition level of 10% and 17.5% were analyzed. For this purpose, different rheological devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, and Rheofermentometer, were used. Also, the pH value of the dough samples with different levels of BSF addition during fermentation was determined. According to the data obtained, BSF addition decreased water absorption values; torques values corresponding to stages 1–5 of the Mixolab curve; and dynamic rheological elastic, viscous, and complex modules. For the 17.5% BSF addition to triticale flour, the best rheological results were obtained for the Ingen 33 and Ingen 54 varieties. In addition, the BSF addition decreased the baking strength and tenacity of the Alveograph curve. The pH values of the dough samples during fermentation significantly decreased (<i>p</i> < 0.05) with the increased amount of BSF incorporated into the dough recipe. The highest pH decreased values were obtained for Ingen 35 with a 17.5% BSF addition, which varied between 5.58 and 5.48. During fermentation, all data recorded by the Rheofermentometer device were improved. The dough samples presented a high retention coefficient, which varied between 99.1 and 99.5%. The falling number decreased with the increasing level of BSF in triticale flour, indicating an increase in α-amylase activity in the mixed flours. The principal component analysis data showed a strong association between triticale flour varieties without a BSF addition and those with a high amount of BSF incorporated into the dough recipe. The results obtained indicate the fact that many mixes between BSF and different triticale varieties may lead to bakery products of a good quality. |
| format | Article |
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| spelling | doaj-art-19079d15e02748e6b32224a90022949d2025-01-10T13:17:36ZengMDPI AGFoods2304-81582024-12-011414110.3390/foods14010041Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour CultivarsAliona Ghendov-Mosanu0Sorina Ropciuc1Adriana Dabija2Olesea Saitan3Olga Boestean4Sergiu Paiu5Iurie Rumeus6Svetlana Leatamborg7Galina Lupascu8Georgiana Gabriela Codină9Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Engineering, “Stefan cel Mare” University, 720229 Suceava, RomaniaFaculty of Food Engineering, “Stefan cel Mare” University, 720229 Suceava, RomaniaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaApplied Genetics Laboratory, Institute of Genetics, Physiology and Plant Protection, Moldova State University, 20 Padurii St., MD-2002 Chisinau, MoldovaApplied Genetics Laboratory, Institute of Genetics, Physiology and Plant Protection, Moldova State University, 20 Padurii St., MD-2002 Chisinau, MoldovaFaculty of Food Engineering, “Stefan cel Mare” University, 720229 Suceava, RomaniaTriticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead to a “zero-waste” desiderate. In this study, dough rheological properties obtained from different triticale cultivars (Ingen 33, Ingen 35, Ingen 54, and Ingen 93) cultivated in the Republic of Moldova and BSG in a fermented form (BSF) in an addition level of 10% and 17.5% were analyzed. For this purpose, different rheological devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, and Rheofermentometer, were used. Also, the pH value of the dough samples with different levels of BSF addition during fermentation was determined. According to the data obtained, BSF addition decreased water absorption values; torques values corresponding to stages 1–5 of the Mixolab curve; and dynamic rheological elastic, viscous, and complex modules. For the 17.5% BSF addition to triticale flour, the best rheological results were obtained for the Ingen 33 and Ingen 54 varieties. In addition, the BSF addition decreased the baking strength and tenacity of the Alveograph curve. The pH values of the dough samples during fermentation significantly decreased (<i>p</i> < 0.05) with the increased amount of BSF incorporated into the dough recipe. The highest pH decreased values were obtained for Ingen 35 with a 17.5% BSF addition, which varied between 5.58 and 5.48. During fermentation, all data recorded by the Rheofermentometer device were improved. The dough samples presented a high retention coefficient, which varied between 99.1 and 99.5%. The falling number decreased with the increasing level of BSF in triticale flour, indicating an increase in α-amylase activity in the mixed flours. The principal component analysis data showed a strong association between triticale flour varieties without a BSF addition and those with a high amount of BSF incorporated into the dough recipe. The results obtained indicate the fact that many mixes between BSF and different triticale varieties may lead to bakery products of a good quality.https://www.mdpi.com/2304-8158/14/1/41brewers’ spent grainfermentation processdough rheological propertiestriticale flourprincipal component analysis |
| spellingShingle | Aliona Ghendov-Mosanu Sorina Ropciuc Adriana Dabija Olesea Saitan Olga Boestean Sergiu Paiu Iurie Rumeus Svetlana Leatamborg Galina Lupascu Georgiana Gabriela Codină Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars Foods brewers’ spent grain fermentation process dough rheological properties triticale flour principal component analysis |
| title | Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars |
| title_full | Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars |
| title_fullStr | Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars |
| title_full_unstemmed | Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars |
| title_short | Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars |
| title_sort | effect of brewers spent grain addition to a fermented form on dough rheological properties from different triticale flour cultivars |
| topic | brewers’ spent grain fermentation process dough rheological properties triticale flour principal component analysis |
| url | https://www.mdpi.com/2304-8158/14/1/41 |
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