{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:47Z","timestamp":1790567807113,"version":"4.1.0"},"reference-count":47,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T00:00:00Z","timestamp":1788134400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T00:00:00Z","timestamp":1788134400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Brewer's spent grain is a large, highly nutritious fraction remaining after the brewing of beer. Spent grain is usually used as animal feed, when destinations are closely available. It is also discarded in landfills, leading to economic and environmental concerns. This study explored the use of spent grain to enhance the nutritional content of fresh yellow alkaline noodles while also decreasing spent grain waste. Spent grain from a malting barley variety was produced, oven\u2010dried, milled, and blended with wheat flour at 5%, 15%, and 25% of spent grain (w\/w) to produce noodles. The impact of these test formulations on noodle quality, as well as composition, measured as total arabinoxylans and \u03b2\u2010glucans, was investigated for both raw and cooked noodles. A commercial sample of buckwheat noodles (BW) was also tested for comparison. On average, noodles with 25% spent grain cooked 2\u00a0min faster than BW and a wheat control made without the addition of spent grain (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05). Spent grain noodles were slightly firmer, had lower cooking loss, and had lower weight increase compared to the control noodles. Portions of 100\u00a0g of cooked noodles made with 25% spent grain had 2.2\u00a0g more fiber than control noodles, measured as total arabinoxylans and \u03b2\u2010glucans. The inclusion of 25% spent grain is a viable way to enhance noodle fiber content while maintaining noodle quality.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Dried and ground spent grain can be incorporated into noodles, simultaneously improving noodle fiber content and reducing cooking time. Noodles represent a potential new market for spent grain, preventing byproduct waste.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71428","type":"journal-article","created":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T03:05:15Z","timestamp":1788231915000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["The Impact of Brewer's Spent Grain on Noodle Quality and Composition"],"prefix":"10.1111","volume":"91","author":[{"given":"Gabriely M. Soncin","family":"Alfaro","sequence":"first","affiliation":[{"name":"School of Food Science Washington State University  Pullman Washington USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shaun J.","family":"Clare","sequence":"additional","affiliation":[{"name":"Department of Crop and Soil Sciences Washington State University  Pullman Washington USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert S.","family":"Brueggeman","sequence":"additional","affiliation":[{"name":"Department of Crop and Soil Sciences Washington State University  Pullman Washington USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sean M.","family":"Finnie","sequence":"additional","affiliation":[{"name":"School of Food Science Washington State University  Pullman Washington USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0801-2036","authenticated-orcid":false,"given":"Alecia M.","family":"Kiszonas","sequence":"additional","affiliation":[{"name":"United States Department of Agriculture Agriculture Research Service, Western Wheat Quality Laboratory  Pullman Washington USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,31]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2024.103896"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1071\/pp9810475"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/B0-12-765490-9\/00109-9"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.5897\/AJB08.906"},{"key":"e_1_2_9_6_1","unstructured":"Food and Drug Administration (FDA).2018. \"Code of Federal Regulations Title 21 \u00a7 101.12 Reference Amounts Customarily Consumed Per Eating Occasion.\"https:\/\/www.ecfr.gov\/current\/title\u201021\/part\u2010101\/section\u2010101.12."},{"key":"e_1_2_9_7_1","unstructured":"Food and Drug Administration (FDA).2023.Code of Federal Regulations Title 21 \u00a7 101.9 Nutrition Labeling of Food.https:\/\/www.ecfr.gov\/current\/title\u201021\/part\u2010101\/section\u2010101.9."},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2007.11.007"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2023.135919"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM.2003.80.4.437"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.11.041"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/9780470634370.ch9"},{"key":"e_1_2_9_13_1","unstructured":"Hern\u00e1ndez\u2010Espinosa N. 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