UTILIZATION OF WASTE FROM THE HANDMADE BEER PROCESS IN THE DEVELOPMENT OF FUNCTIONAL BAKERY PRODUCTS

The introduction of functional foods in baking has increased greatly in recent years, due to the interest in fiber and protein products that favor numerous health benefits such as diabets, heart diseases and colon cancer prevention and control, and decreased lipid when properly ingested because it contains fiber and protein. This research aimed at the elaboration of functional bakery products with the use of malt bagasse (BM), waste from the artisanal brewing process and the centesimal analysis of BM. This is an experimental research developed in the Food Technology Laboratory from IFAM, the raw material used comes from handmade beer research projects at the abovementioned institute using the malts: Heidelberg, Caramels Pils e Spelt Malt. Centesimal, carbohydrate, moisture, ashes, proteins analyzes were performed in the said residue. Two bread recipes were made, one without the addition of malt bagasse (control) and the other with malt bagasse, these were compared with bread made with 3% flaxseed. Malt bagasse bread presented a moisture content of 5.4%, proteins 9.6g / 100g and fiber 2.2g / 100g, which were above the levels of control bread and flaxseed bread. It was observed a significant decrease in glycides contents in malt bagasse bread, 54g / 100g, as well as a difference in lipid values of 0.1g / 100g in relation to the control bread. However, there was a substantial increase in ash content corresponding to 1.4g / 100g. The results of the research showed significant values with the use of artisanal beer residue in the development of functional bakery product, showing its effectiveness in the preparation of the product by presenting certain protein content and the increase in the amount of fiber adding nutritional value allowing its characterization of functionality. with daily reference values based on a 2,000 kcal or 8,400 kJ diet.