Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread

Table 2

Farinograph properties (water absorption, dough development time, dough stability, degree of softening) of dough prepared from the blend of wheat and BSG flours.

BSG level, %	Water absorption (ml/100 g)	Dough development time (min)	Dough stability (min)	Degree of softening (FU)
0	a	a	a	a
5	a	b	c	a
10	b	c	c	c
15	c	d	b	c
20	c	e	ND	ND
values (BSG level fermentation durations)	<0.0001	<0.0001	<0.0001	<0.0001

The values are of three observations. ND: not determined. Means followed by different letters within the column show statistically significant difference ().