The use of color wheat spent grain as an ingredient for the production of bakery products

Abstract

The cereals grains are excellent sources of digestible carbohydrates, dietary fiber, and proteins in addition to providing vitamins (group B and vitamin E) and minerals (zinc, phosphorus, selenium, and iron). The whole grain cereals contain high levels of bioactive phytochemicals, such as antioxidants that could provide protective effects against human chronic diseases. Its enrichment with more amount of anthocyanins, allows a better use of its potential bioactive property. For this reason, the state authorities are seeking functional foods to mitigate health problems as cancer, diabetes and heart diseases. They would like to create functional foods that satisfy the function to nurture and to prevent. This research focuses on the use of the brewer spent grain (BSG) varieties of colored wheat, which are enriched genetically with anthocyanins, to its use in bakery products.