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The perspective of circular food waste management in the combined case of bakery and brewery

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43920814" target="_blank" >RIV/62156489:43210/21:43920814 - isvavai.cz</a>

  • Result on the web

    <a href="https://doi.org/10.11118/978-80-7509-820-7-0129" target="_blank" >https://doi.org/10.11118/978-80-7509-820-7-0129</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.11118/978-80-7509-820-7-0129" target="_blank" >10.11118/978-80-7509-820-7-0129</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The perspective of circular food waste management in the combined case of bakery and brewery

  • Original language description

    This work is focused on issues related to the circular economy of gastronomic waste, namely the reuse of residual products from bakeries in beer production in order to reduce the amount of waste from bakery leftovers and their use as a substitute for malt in brewing. The main aim is to verify the possibility of using bakery leftovers with the help of fermentation technologies (the production of alcoholic beverage from the bakery leftovers). Bakery leftovers in the form of ordinary bread are obtained from the bakery pilot plant. After the analyses, these leftovers are used for beer production. Conducting research on the proposed topic will allow us to look at the production of beer from the perspective of the circular economy in the food industry and to promote more environmentally friendly food use. In conclusion, after the sensory evaluation, we can say fullness and saturation weaken with the increasing concentration of bread and decreasing amount of malt. And there some defects of taste such as salt, kvass/yeast, diacetyl, which are caused by the composition of bread. As a first sample, lager beer without bread substitute was used. Its lower results in total rating indicate that the evaluators have their preferences in other types of beer. Sample 5 (40:60), 6 (50:50), and 7 (60:40) with the higher concentration of bread were rated the lowest in the total rating. Sample 2 (10:90) and 3 (20:80) with the lower concentration of bread were rated the highest in the total rating.

  • Czech name

  • Czech description

Classification

  • Type

    D - Article in proceedings

  • CEP classification

  • OECD FORD branch

    10511 - Environmental sciences (social aspects to be 5.7)

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2021

  • Confidentiality

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

Data specific for result type

  • Article name in the collection

    10th International Conference on Management - Zero Waste Management and Circular Economy: Conference Proceedings

  • ISBN

    978-80-7509-820-7

  • ISSN

  • e-ISSN

  • Number of pages

    7

  • Pages from-to

    129-135

  • Publisher name

    Mendelova univerzita v Brně

  • Place of publication

    Brno

  • Event location

    Brno

  • Event date

    Jun 10, 2021

  • Type of event by nationality

    WRD - Celosvětová akce

  • UT code for WoS article