The use of spent grain as an ingredient for the production of bread

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43908996" target="_blank" >RIV/62156489:43210/16:43908996 - isvavai.cz</a>

Result on the web

<a href="http://is.mendelu.cz/dok_server/slozka.pl?id=91628;download=173672;z=1" target="_blank" >http://is.mendelu.cz/dok_server/slozka.pl?id=91628;download=173672;z=1</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The use of spent grain as an ingredient for the production of bread

Original language description

Agro-industrial waste is the most abundant and renewable resource around the world. The Disposal of these residues, in the environment, results in a lot of inconvenience to the ecosystem, due to their significant nutriti onal value and high concentration of organic compounds that confers to a high biochemical oxygen demand during the waste's degradation. In This context, brewing industry generates, in its production stages, several by-products, especially brewer's Spent grain (BSG), Spent hop and spent yeast. BSG Is available in large quantities throughout the year, representing around 85% Of the total of the by-Products generated. Its Main application has been limited to animal feeding. This Article presents the characteri stics of the use of this agro-Industrial by-product for its high content of protein and fiber as an attractive adjunct in human nutrition, and determines the specific size and equilibrium moisture content of this raw material in the baking proces of bread.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Sbornik XLII. konference o jakosti potravin a potravinovych surovin

ISBN

978-80-7509-405-6

ISSN

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e-ISSN

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Number of pages

8

Pages from-to

171-178

Publisher name

Mendelova univerzita v Brne

Place of publication

Brno

Event location

Brno

Event date

Mar 9, 2016

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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