Research Article
Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread
Table 4
The effect of BSG and fermentation on bread physicochemical and physical properties.
| BSG level, % | Fermentation time, hr | Moisture, % | Ash, % | Crude fat, % | Crude fiber, % | Crude protein, % | Utilizable CHO, % | Caloric value, kcal |
| 0 | 1 | de | a | cd | a | a | e | ef | 2 | d | a | cd | a | b | e | f | 3 | c | a | c | a | c | e | f | 5 | 1 | fg | b | cde | a | d | d | d | 2 | f | b | def | a | e | d | ed | 3 | ef | b | defg | a | e | d | ed | 10 | 1 | h | b | fghi | b | f | c | bc | 2 | h | b | efgh | b | fg | c | c | 3 | gh | b | fghi | b | fgh | c | c | 15 | 1 | hi | b | ghij | b | gh | bc | bc | 2 | hi | b | ghij | b | gh | bc | bc | 3 | hji | b | ghij | c | hi | ab | abc | 20 | 1 | j | b | hij | c | hi | a | a | 2 | ij | b | j | c | ij | a | ab | 3 | hij | b | ij | c | j | a | abc | value | BSG level | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | Fermentation | 0.0173 | 0.7178 | 0.6985 | 0.2214 | <0.0001 | 0.7956 | 0.0419 | BSG level fermentation durations | <0.0001 | 0.0004 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 |
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The values are of three observations. Means followed by different letters within the column show statistically significant difference ( ). |