Table 2.
Bread recipes expressed as % based on flour + fibre ingredient (=100%). BF and WMF represents Baker’s flour and Wholemeal Flour, respectively. SF and HF represent “source of fibre addition level” and “high in fibre addition level”, respectively. BSG and FBSG denotes “brewers’ spent grain” and “fermented brewers’ spent grain”, respectively.
| Ingredient | BF | WMF | BSG (SF) | FBSG (SF) | BSG (HF) | FBSG (HF) |
|---|---|---|---|---|---|---|
| Baker’s flour | 100 | - | 95.0 | 96.0 | 82.0 | 85.0 |
| Wholemeal | - | 100 | - | - | - | - |
| Fibre ingredient | - | - | 5.0 | 4.0 | 18.0 | 15.0 |
| Salt | 1.2 | 1.2 | 1.2 | 1.2 | 1.2 | 1.2 |
| Sugar | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 |
| Sunflower oil | 3.2 | 3.2 | 3.2 | 3.2 | 3.2 | 3.2 |
| Dry Yeast | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 | 2.0 |
| Water | 57.3 | 59.3 | 61.6 | 60.1 | 68.6 | 66.9 |
- represents “not applicable”.