Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads.

This article investigates the effects of incorporating wheat brewer's spent grain (WBSG), a nutrient-rich byproduct of wheat beer brewing, on the physicochemical properties of dough and the quality of steamed bread, a traditional wheat-based food staple in Asia. The study found that adding up to 15% WBSG increased water absorption and dough development time but decreased dough stability, with excessive amounts (20%) impairing dough formation. WBSG addition altered dough rheology by enhancing viscoelastic properties and modifying gluten network structure, which led to steamed bread with reduced specific volume, increased hardness, darker color, and altered sensory attributes; however, low substitution levels (≤5%) produced bread with acceptable malt flavor and chocolate-like appearance. The research highlights the potential of WBSG to improve nutritional profiles in steamed bread while noting the need for further studies on optimizing its functional and sensory impacts.