Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1966–1971 | Cite as

Impact of new ingredients obtained from brewer’s spent yeast on bread characteristics

  • Z. E. Martins
  • O. Pinho
  • I. M. P. L. V. O. Ferreira
Short Communication


The impact of bread fortification with β-glucans and with proteins/proteolytic enzymes from brewers’ spent yeast on physical characteristics was evaluated. β-Glucans extraction from spent yeast cell wall was optimized and the extract was incorporated on bread to obtain 2.02 g β-glucans/100 g flour, in order to comply with the European Food Safety Authority guidelines. Protein/proteolytic enzymes extract from spent yeast was added to bread at 60 U proteolytic activity/100 g flour. Both β-glucans rich and proteins/proteolytic enzymes extracts favoured browning of bread crust. However, breads with proteins/proteolytic enzymes addition presented lower specific volume, whereas the incorporation of β-glucans in bread lead to uniform pores that was also noticeble in terms of higher specific volume. Overall, the improvement of nutritional/health promoting properties is highlighted with β-glucan rich extract, not only due to bread β-glucan content but also for total dietary fibre content (39% increase). The improvement was less noticeable for proteins/proteolytic enzymes extract. Only a 6% increase in bread protein content was noted with the addition of this extract and higher protein content would most likely accentuate the negative impact on bread specific volume that in turn could impair consumer acceptance. Therefore, only β-glucan rich extract is a promising bread ingredient.


Bread β-Glucans Proteins Proteolytic enzymes Brewer’s spent yeast 



Authors wish to thank FCT, Fundação para a Ciência e Tecnologia the Grant FRH/BD/87461/2012. This work received financial support from the European Union (FEDER Funds POCI/01/0145/FEDER/007265) and National Funds (FCT/MEC, Fundação para a Ciência e Tecnologia and Ministério da Educação e Ciência) under the Partnership Agreement PT2020 UID/QUI/50006/2013.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de FarmáciaUniversidade do PortoPortoPortugal
  2. 2.Faculdade de Ciências da Nutrição e Alimentação da Universidade do PortoPortoPortugal

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