Use of leftover bread for beer production

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43921647" target="_blank" >RIV/62156489:43210/21:43921647 - isvavai.cz</a>

Result on the web

<a href="https://mendelnet.cz/media/mnet_2021_full.pdf" target="_blank" >https://mendelnet.cz/media/mnet_2021_full.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Use of leftover bread for beer production

Original language description

This research is aimed at the sustainable use of bakery leftovers with the help of beer production technology, thus preventing an increase in the number of unused bakery products by returning them to commodity circulation by introducing the postulate of the circular economy. Conducting research includes two investigations: First, brewing beer by partly using a malt substitute (bakery leftovers); and second, condition optimisation of brewing beer with bread. In the first part of our research, we were challenged by sensorial problems (weak saturation and fullness; undesirable taste) that was connected to the chemical composition of the final beer and the chemical composition of the bread that was used for the beer production, respectively. We changed some conditions in the different stages of brewing (we added glucose, α-amylase, used double and triple decoction, applied higher and lower temperatures during fermentation and boiled for a longer period). To conclude, the best option for brewing beer with bread is to boil for a longer period (65 oC for 60 min and 75 oC for 60 min), which will help extract more elements from bread and malt. The best first fermentation temperature to achieve the most fullness and saturation is 4 oC. Two samples were contaminated by Leuconostoc mesenteroides, which caused a viscous taste and a bad evaluation in the total rating. To prevent an undesirable taste, the brewer must prevent contamination of the beer during all stages of brewing, especially during fermentation, and must know the composition of the bread being used.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2021

Confidentiality

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

Article name in the collection

MendelNet 2021: Proceedings of International PhD Students Conference

ISBN

978-80-7509-821-4

ISSN

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e-ISSN

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Number of pages

5

Pages from-to

281-285

Publisher name

Mendelova univerzita v Brně

Place of publication

Brno

Event location

Brno

Event date

Nov 10, 2021

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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