Brewing beer using bakery leftovers as a substitute for malt

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Brewing beer using bakery leftovers as a substitute for malt

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Brewing beer using bakery leftovers as a substitute for malt

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Brewing Science

ISSN

1866-5195

e-ISSN

1613-2041

Svazek periodika

76

Číslo periodika v rámci svazku

1-2

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

1-10

Kód UT WoS článku

000946129700001

EID výsledku v databázi Scopus

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