Now taking orders for spent grain flour and dried spent grain!
What is Spent Grain?
Spent brewing grain consists of mostly Barley, but can sometimes include other grains, such as wheat, oats, rye, and corn that has been used for brewing. Most of the sugars & starches have been extracted, leaving a reduced gluten, reduced carbohydrate, but high fiber grain husk with some residual protein and mineral content.
Research into the nutritional value of spent grain found that it consists of*:
- Protein: 20 – 30%
- Fiber: 20 – 70%
- Decreased total carbohydrates
- Decreased gluten
- Iron, magnesium, manganese, selenium, phosphorus (below 5%)
*The nutritional value will change some depending on the grain
In a study from the University of Bucharest on baking with spent grain, bread was baked with 5%, 10%, 15%, and 20% of flour milled from spent grain. It was found that as little as 5% spent grain flour doubled the bread’s fiber content, increased the protein by as much as 88%, decreased the carbohydrates, decreased the calories, and increased some of the mineral content.