Using unconsumed bakery products to produce top-fermented beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F22%3A43922631" target="_blank" >RIV/62156489:43210/22:43922631 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.wasteforum.cz/cisla/WF_4_2022_p254.pdf" target="_blank" >http://www.wasteforum.cz/cisla/WF_4_2022_p254.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Using unconsumed bakery products to produce top-fermented beer

Popis výsledku v původním jazyce

The present paper focuses on matters related to gastronomic waste management by circular practices. Selected types of bakery returns were used as a substitution, i.e. a partial substitute for malt in beer production, to reduce the amount of bakery waste while obtaining a beer with an unusual taste profile. Eight batches of top-fermented Brown Ale and Porter were prepared with malt substitution (ranging from 10% to 80%) and two control batches using malt only. Subsequently, analysis and sensory evaluation of the prepared beers were carried out. The best rating was achieved by the sample in which 30% of malt was substituted with wheat-rye bread.

Název v anglickém jazyce

Using unconsumed bakery products to produce top-fermented beer

Popis výsledku anglicky

The present paper focuses on matters related to gastronomic waste management by circular practices. Selected types of bakery returns were used as a substitution, i.e. a partial substitute for malt in beer production, to reduce the amount of bakery waste while obtaining a beer with an unusual taste profile. Eight batches of top-fermented Brown Ale and Porter were prepared with malt substitution (ranging from 10% to 80%) and two control batches using malt only. Subsequently, analysis and sensory evaluation of the prepared beers were carried out. The best rating was achieved by the sample in which 30% of malt was substituted with wheat-rye bread.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Waste Forum

ISSN

1804-0195

e-ISSN

1804-0195

Svazek periodika

Neuveden

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

254-262

Kód UT WoS článku

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EID výsledku v databázi Scopus

2-s2.0-85171166335