Quality of beer made from bakery leftovers
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43921810" target="_blank" >RIV/62156489:43210/21:43921810 - 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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Alternative languages
Result language
angličtina
Original language name
Quality of beer made from bakery leftovers
Original language description
The project solved the issue of beer production using bakery leftovers. A regular pastry was prepared in the recipe with a different amount of fat. Breadcrumbs were then made from the prepared dried pastry. Microsamples of beer from water, hops, brewer's yeast and malt were produced. Partial replacement of barley malt was carried out using bakery leftovers in different proportions (up to 0%, 10%, 20%, 30%). The colour of individual laboratory samples was determined on a Konica Minolta CM 3500d device and the basic parameters of beer were determined on a FermentoFlash device.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
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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
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
6
Pages from-to
324-329
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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