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

Table 6

Sensory evaluation results of bread prepared by addition of BSG on 9-point hedonic scale.

BSG level (%)	Fermentation time (hr)	Color	Taste	Flavor	Crumb texture	Overall acceptance
0	1	c	b	b	de	a
	2	c	b	b	e	a
	3	c	b	b	de	b
5	1	c	b	b	de	b
	2	c	b	b	d	b
	3	c	b	b	d	b
10	1	c	b	b	de	b
	2	c	b	b	de	b
	3	c	b	b	de	b
15	1	b	a	a	c	a
	2	b	a	a	b	a
	3	a	a	a	bc	a
20	1	ab	a	a	a	a
	2	a	a	a	ab	a
	3	b	a	a	b	a
value	BSG level fermentation durations	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001

The values are presented in of 50 observations. Means followed by different letters within the column show statistically significant difference ().