Advantages

Nutrition :

• Improvement of the Nutri-score :
• By replacing 15% of the wheat flour with blond brewers' spent grain flour, the recipe goes from a Nutri-score of C to B.
• Nutri-score A with 18.5% spent grain flour.
• Increases fiber & protein levels:
• Claim source of fiber from 3.5% spent grain flour.
• High fibre claim from 16.5%.
• Reduction of the glycemic index of pasta.
• Provides minerals : phosphorus, calcium, magnesium, iron and zinc.

Organoleptic :

• Brings different color and flavors depending on the flour used.

Economic:

• Increasing hydration helps reduce the material cost of the pasta.
• The addition of protein-enriched spent grain flour reduces cooking times.

In practice

Which flour to choose?

Blond for its cereal flavor and golden color.

Amber or brown to bring an originality of flavors. Amber brings more roundness and brown more character with a darker color and roasted notes.

At what percentage of incorporation?

Between 10 and 25%.

What changes should be taken into account?

Since spent grain flour is rich in fiber, increase the hydration of the dough to prevent it from being brittle (+5% water for 15% spent grain flour).

The incorporation of spent grain flour involves a slight reduction in the cooking time of the pasta.