The bread was prepared with different added amounts of brewer's spent grain(BSG).Through the determination of physical and chemical indicators such as moisture content and specific volume in bread, sensory evaluation of color, texture, taste and smell, as well as hardness, elasticity, cohesion, adhesiveness, chewiness and recovery analysis, combined with correlation analysis and principal component analysis, the effects of the addition of BSG on the quality characteristics of the bread were investigated.The results showed that the bread with 5% BSG had higher water contents and specific volume characteristics.Texture analysis showed that the bread with 5% BSG bread had the lowest hardness and chewiness, and the highest cohesiveness.Sensory evaluation showed that 5% BSG bread had the highest surface color, organization, morphology, taste and texture and total evaluation scores.The correlation analysis showed that there was a strong correlation between the quality characteristics of BSG bread.The principal component analysis further proved that 5% BSG bread had the highest comprehensive score.Therefore, BSG could be used to improve the quality of bread, which could help the high value utilization of BSG.
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