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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

10511 - Environmental sciences (social aspects to be 5.7)

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název statě ve sborníku

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

ISBN

978-80-7509-820-7

ISSN

—

e-ISSN

—

Počet stran výsledku

7

Strana od-do

129-135

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

10. 6. 2021

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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