Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

The utilisation of food production by-products back into within a circular economy is one the driving examples to improve sustainability industry. Brewers spent grain most abundant by-product from brewing industry, with currently it being used as animal feed. In this study, we utilised brewers substrate in solid-state fermentation order produce Type-3 sourdough culture. Sourdough bread becoming increasingly popular throughout western world. use fermented yielded that was acceptable by consumers. We also investigated and presence main organic acids during proofing process baking process. trials showed there reduction both lactic acetic acid content actual concentration appears be at heart observation for acids, typically lower crust compared crumb breads, which observed our breads those commercially available.