Table 4.

Results from analysis of the techno-functional properties of bread with inclusion of brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at source of fibre (SF) and high in fibre (HF) addition levels. BF and WMF represents results obtained from baker’s flour and wholemeal flour breads, respectively. The values shown represent the mean ± the standard deviation. Values which have the same letter in the same row do not differ significantly.

	BF	WMF	BSG (SF)	FBSG (SF)	BSG (HF)	FBSG (HF)
Fibre Content (g/100)	2.10	4.76	3.32	3.27	6.41	6.37
Digestible Starch content of breads (g/100)	38.74 ± 0.55 a	33.81 ± 0.21 c	37.03 ± 0.97 a	35.70 ± 0.97 b	29.38 ± 0.74 d	31.37 ± 0.43 c
Bake loss (%)	15.04 ± 0.53 a	12.03 ± 0.51 c	12.89 ± 0.40 b	13.00 ± 0.69 b	10.23 ± 0.26 d	10.47 ± 0.40 d
Specific Volume (mL/g)	5.49 ± 0.11 a	2.07 ± 0.11 d	3.49 ± 0.13 c	3.86 ± 0.21 b	1.45 ± 0.05 f	1.69 ± 0.03 e
Slice Area (mm2)	11654 ± 361 a	5127 ± 361 d	8060 ± 313 c	8788 ± 471 b	4776 ± 278 e	5214 ± 234 d
Number of cells	6472 ± 282 a	3250 ± 168 c	5556 ± 225 b	5593 ± 246 b	5483 ± 426 b	5441 ± 387 b
Cell diameter (mm)	2.28 ± 0.07 a	2.18 ± 0.14 b	1.72 ± 0.08 d	1.86 ± 0.10 c	1.09 ± 0.06 f	1.15 ± 0.07 e
Bread Texture
Hardness T2 (N)	2.99 ± 0.36 f	30.13 ± 6.15 c	10.91 ± 1.32 d	7.91 ± 1.31 e	79.22 ± 5.88 a	47.24 ± 3.97 b
Resilience (T2)	0.49 ± 0.02 a	0.41 ± 0.02 c	0.46 ± 0.02 b	0.47 ± 0.02 b	0.34 ± 0.02 d	0.34 ± 0.02 d
Stale rate	2.20 + 0.48 a	0.95 ± 0.46 c,d	1.22 ± 0.36 b,c	1.59 ± 0.34 b	0.72 ± 0.24 d	1.04 ± 0.21 c,d
Colour
ΔE Crust (Baker’s Flour)	-	-	8.90 ± 1.03 b	8.39 ± 1.30 b	9.26 ± 1.25 b	11.99 ± 1.25 a
ΔE Crust (Wholemeal flour)	-	-	20.91 ± 1.11 a	20.59 ± 1.07 a	12.85 ± 0.96 b	10.52 ± 0.71 c
ΔE Crumb (Baker’s Flour)	-	-	14.64 ± 1.16 c	15.24 ± 0.95 c	29.18 ± 0.55 a	28.31 ± 0.86 b
ΔE Crumb (Wholemeal flour)	-	-	8.54 ± 0.66 d	9.17 ± 0.75 c	11.61 ± 0.77 a	10.50 ± 0.75 b
Water Activity	0.95 ± 0.01 b	0.96 ± 0.01 a,b	0.97 ± 0.01 a	0.97 ± 0.01 a	0.97 ± 0.01 a	0.97 ± 0.01 a

- represents “not applicable”.