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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

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

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

8

Strana od-do

171-178

Název nakladatele

Mendelova univerzita v Brne

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 3. 2016

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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