Advances in the development of a moist sponge cake premix made from beer bagasse

Abstract

The craft beer sector has experienced significant growth in Argentina, leading to the generation of large volumes of by-products such as beer bagasse (BC). In this context, the circular economy emerges as a key strategy to reduce environmental impact through the reuse, regeneration, and recycling of these residues, promoting their reintegration into the food industry.

In addition to mitigating waste generation, this approach offers opportunities to strengthen local economic resilience, diversify income sources, and enhance competitiveness—particularly in emerging economies and small to medium-scale enterprises. However, its implementation faces challenges such as a lack of infrastructure, the need for technical training, and limitations in access to financing.

In this study, a moist sponge cake premix was developed using brewer’s spent grain as the main ingredient. Its impact on product properties and consumer acceptance was evaluated through a hedonic analysis. The results indicated that the complete replacement of wheat flour with BSG flour in the premix formulation was satisfactory in terms of weight loss, collapse, circularity, and moisture parameters. The acceptability level was found to be positive for the sponge cake prepared with the developed premix.

The conclusions indicated that beer bagasse represents a viable and sustainable alternative for the production of baking premixes and contributes to a more responsible production model aligned with the principles of the circular economy.