The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain

This study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two ba...

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Detalles Bibliográficos
Autores principales: Ramu Ganesan, Abirami, Hoellrigl, Philipp, Mayr, Hannah, Martini Loesch, Demian, Tocci, Noemi, Venir, Elena, Conterno, Lorenza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572393/
https://www.ncbi.nlm.nih.gov/pubmed/37835177
http://dx.doi.org/10.3390/foods12193524

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572393/
https://www.ncbi.nlm.nih.gov/pubmed/37835177
http://dx.doi.org/10.3390/foods12193524

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