Super-nutritious bread made from barley bagasse

Scientists are working on a method to make a new kind of bread, which is known for its high nutritional value and is made from barley bagasse, a waste product generated in the production of craft beer.

The work is the work of researchers from the National University of Lanús in Argentina.

“Speaking directly with small craft beer producers, who are generally SMEs, we realized how difficult it is to get rid of bagasse, since they have to pay to have it removed and that generates an additional cost. This does not happen with large breweries, where they have an established structure and they send it to companies that are dedicated to the manufacture of feed for livestock and other things. And that is where the issue arises a bit, because bagasse is not a simple waste: it has components that can be used in the food industry, such as fiber. There are various scientific studies that highlight this use and, therefore, my idea was to make a bread with a significant fiber content, which is different from those that have been developed in other institutions,” says Gustavo Locati, director of the project.

The first specimens had good organoleptic qualities, with pleasant textures and flavours. They also had a high fibre content, which makes them a very healthy food.

“Now we need to determine what we call the glycemic index, which is in some way explaining how the sugars in that product are assimilated in the body. In foods rich in fiber, the absorption of sugar is more gradual and glucose spikes would not be generated, which would make them suitable for diabetics, for example.”

In addition to taking advantage of the nutrients in bagasse, the initiative has an environmental side because it would considerably reduce waste from this residue.

“This probably won’t happen overnight, but the important thing is to take advantage of this raw material to make healthy breads. We are now in the process of developing the product and, fundamentally, of seeing the nutritional benefit that the food produces.”

Gustavo Locati. (Photo: National University of Lanús / Argentina Investiga)

Once this stage has been completed, the costs of the bread will be evaluated, which, according to Locati, should not be higher than those of the breads currently on the market.

“I would say, without having anything fine yet, that these breads should not be more expensive, because the components used to make them are no different from those of a normal bread: the only thing that is being done is replacing part of the use of common flour with this bagasse.”

Argentina has a long tradition of baking and it is estimated that each inhabitant consumes around 70 kilos of bread and biscuits per year. However, Locati warns about certain trends that can make products more expensive.

“Sometimes, unfortunately, there are trends, such as, for example, eating gluten-free, because it is supposedly healthier, but there is no basis for that except for people with celiac disease. For the rest of the population, it is not a problem, but rather just another protein and it is not really unhealthy. These trends often hide commercial motives because ingredients are replaced and the products end up being more expensive.” (Source: Marisa Ardizzone / Universidad Nacional de Lanús / Argentina Investiga)