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

The values are of three observations. Means followed by different letters within the column show statistically significant difference ().