Use of leftover bread for beer production

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Use of leftover bread for beer production

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Use of leftover bread for beer production

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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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

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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Počet stran výsledku

5

Strana od-do

281-285

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

10. 11. 2021

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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