Brewing beer using bakery leftovers as a substitute for malt

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F23%3A43923231" target="_blank" >RIV/62156489:43210/23:43923231 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.23763/BrSc22-14dymchenko" target="_blank" >https://doi.org/10.23763/BrSc22-14dymchenko</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.23763/BrSc22-14dymchenko" target="_blank" >10.23763/BrSc22-14dymchenko</a>

Result language

angličtina

Original language name

Brewing beer using bakery leftovers as a substitute for malt

Original language description

The present study aims at the sustainable use of bakery leftovers and their application as a partial substitute for malt in beer production. We made seven samples of Lager beer where we substituted malt with up to 60% of bread, three samples of Brown Ale with up to 50% of bread, and four samples of Porter with up to 80% of bread. We made a sensory evaluation of the finished beer and determined its chemical composition. Water plays an important role in beer quality, especially in the sensory profile. We did a chemical analysis of the water to compare its chemical profile with that of the brewed beer. Samples with bread that substituted malt up to 30% showed satisfactory results in the total rating of sensory evaluation. The results of chemical measurement show that the more bread, the saltier the taste of the beer due to the increased Na and Clindicators. Therefore, we suggest not using more than 30% of bread because the salty taste can be more distinct. We noticed that the quantity of K depends on the type of fermentation and the availability of bread decreases the quantity of the element. We also measured foam stability and beer colour; the results serve as indicators of beer quality. We found that the beer colour and the foam quality in top-fermented beers are not affected by bread. We calculated that 30% substitution with bakery leftovers could save around 6-7.5 kg of barley per 1 hl. Brewers can collect bread leftovers from local supermarkets, cafeterias, etc.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

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

2023

Confidentiality

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

Name of the periodical

Brewing Science

ISSN

1866-5195

e-ISSN

1613-2041

Volume of the periodical

76

Issue of the periodical within the volume

1-2

Country of publishing house

DE - GERMANY

Number of pages

10

Pages from-to

1-10

UT code for WoS article

000946129700001

EID of the result in the Scopus database

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