Table 3.

Results from the effect of brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) addition at source of fibre (SF) and high in fibre (HF) inclusion levels on farinograph water absorption capacities, gluten aggregation properties, starch pasting behaviour, dough rheology properties, and fermentation capacity. BF and WMF represent results obtained for baker’s flour and wholemeal flour controls, respectively. The values provided represent the mean ± the standard deviation. Values that share the same letter in the same row do not differ significantly.

	BF	WMF	BSG (SF)	FBSG (SF)	BSG (HF)	FBSG (HF)
Farinograph
Water Absorption %	57.30 ± 0.2 f	59.33 ± 0.15 e	61.60 ± 0.1 c	60.10 ± 0.1 d	68.60 ± 0.35 a	66.93 ± 0.31 b
GlutoPeak
Peak Max Time (s)	48.67 ± 1.53 b	141.33 ± 15.18 a	47.67 ± 1.15 b	40.33 ± 0.58 c	15.67 ± 2.08 d	14.67 ± 0.58 d
Torque Max (BU)	71.67 ± 0.58 c	29.0 ± 1.0 e	57.33 ± 0.58 d	60.67 ± 0.58 d	100.0 ± 2.0 a	84.0 ± 2.65 b
Rapid Visco Analyser
Peak Viscosity (cP)	1007.67 ± 14.57 a	591.33 ± 30.85 e	911.0 ± 15.13 b	900.66 ± 13.05 b	701.33 ± 5.13 d	760.67 ± 10.69 c
Final Viscosity (cP)	1327.33 ± 26.58 a	1371.67 ± 27.61 a	1229.69 ± 23.69 b	1038.0 ± 11.79 c	992.67 ± 8.33 c	643.0 ± 6.24 d
Trough (cP)	607.0 ± 15.52 a	486.0 ± 25.71 c	543.67 ± 11.59 b	486.67 ± 13.58 c	438.67 ± 3.79 d	321.33 ± 10.26 e
Breakdown (cP)	400.67 ± 1.15 b	105.33 ± 10.96 e	367.33 ± 4.04 c	414.0 ± 3.61 a,b	262.67 ± 1.53 d	439.33 ± 7.23 a
Rheology
Damping factor	0.368 ± 0.015 a	0.341 ± 0.007 b	0.331 ± 0.004 b	0.330 ± 0.004 b	0.264 ± 0.005 d	0.280 ± 0.003 c
Rheofermentometer
Height max (mm)	53.33 ± 1.7 a	20.3 ± 0.44 c	35.03 ± 0.6 b	38.4 ± 3.48 b	0 ± 0 d	0 ± 0 d
Total Vol CO2 (mL)	2159.3 ± 132.03 a	2237.7 ± 71.93 a	2139.6 ± 118.5 a	2124.0 ± 62.81 a	2114.6 ± 76.8 a	2047.6 ± 89.51 a
CO2 retention coefficient (%)	98.73 ± 0.74 a,c	99.60 ± 0.10 a,b	99.36 ± 0.15 a,c	99.20 ± 0.10 c	99.73 ± 0.06 a	99.70 ± 0.10 a