Innovative valorization of malt bagasse: transforming brewing by-product into nutrient-rich whole bread

Abstract

This study aimed to valorize malt bagasse, a by-product of Pilsen type craft beer processing, by obtaining malt bagasse flour and using it in the formulation of whole bread (loaf type). The experimental bread formulations were created in an industrial unit, partially replacing whole wheat flour with varying concentrations of malt bagasse flour (10, 20, 30, and 40%). These formulations were then characterized both nutritionally and in terms of their technological properties. The results revealed that incorporating malt bagasse flour (particle size ranging from 0.15 to 1.50 mm) in whole-grain breads, with a partial replacement of up to 20% of whole wheat flour, resulted in products that exhibited excellent sensory acceptance and possessed characteristics and sensory qualities similar to bread made entirely from wheat flour. Additionally, a significant nutritional enhancement, particularly in terms of protein and potassium content, was observed. In conclusion, utilizing malt bagasse in the preparation of whole wheat flour presents an environmentally sustainable alternative that reduces waste. It also enables the development of novel products, such as bread, due to the nutritional benefits of malt bagasse. Thus, it is imperative to explore malt bagasse further, given its nutritional attributes and its abundant availability within the brewing industry.