Cargando…

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...

Descripción completa

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

Ejemplares similares

Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains
por: Amoriello, Tiziana, et al.
Publicado: (2020)

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours
por: Talens, Clara, et al.
Publicado: (2022)

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
por: Chin, Yi Ling, et al.
Publicado: (2021)

The role of microorganisms on biotransformation of brewers’ spent grain
por: Bianco, Angela, et al.
Publicado: (2020)

Recovery of Polyphenols from Brewer’s Spent Grains
por: Birsan, Rares I., et al.
Publicado: (2019)

Brewer’s Spent Grains—Valuable Beer Industry By-Product
por: Jackowski, Mateusz, et al.
Publicado: (2020)

Optimization of bioprocesses with Brewers’ spent grain and Cellulomonas uda
por: Akermann, Alexander, et al.
Publicado: (2021)

Effects of brewer's spent yeast inclusion level and ensiling duration on fermentative, fungal load dynamics, and nutritional characteristics of brewer's spent yeast-based silage
por: Yadessa, Endale, et al.
Publicado: (2023)

Valorization of Brewers’ Spent Grain for the Production of Lipids by Oleaginous Yeast
por: Patel, Alok, et al.
Publicado: (2018)

Butanol production from laccase-pretreated brewer’s spent grain
por: Giacobbe, Simona, et al.
Publicado: (2019)

Spent Brewer’s Yeast as a Source of Insoluble β-Glucans
por: Avramia, Ionut, et al.
Publicado: (2021)

Influence of Brewer’s Spent Grain Compounds on Glucose Metabolism Enzymes
por: Becker, Daniela, et al.
Publicado: (2021)

Anticholinesterase Activities of Different Solvent Extracts of Brewer’s Spent Grain
por: Birsan, Rares I., et al.
Publicado: (2021)

Feasibility of Brewer’s Spent Yeast Microcapsules as Targeted Oral Carriers
por: Reis, Sofia F., et al.
Publicado: (2023)

Lignin from Brewers’ Spent Grain: Structural and Thermal Evaluations
por: Gbenebor, Oluwashina Philips, et al.
Publicado: (2023)

Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways
por: Kobelev, Konstantin V., et al.
Publicado: (2023)

Evaluation of brewers’ spent grain as a novel media for yeast growth
por: Cooray, Sachindra T., et al.
Publicado: (2017)

Biosourced Disposable Trays Made of Brewer’s Spent Grain and Potato Starch
por: Ferreira, Ana M., et al.
Publicado: (2019)

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
por: Schettino, Rosa, et al.
Publicado: (2021)

The Use of Brewer’s Spent Grain after Beer Production for Energy Purposes
por: Głowacki, Szymon, et al.
Publicado: (2022)

Two-Stage Bio-Hydrogen and Polyhydroxyalkanoate Production: Upcycling of Spent Coffee Grounds
por: Kang, Beom-Jung, et al.
Publicado: (2023)

Sustainable Upcycling of Spent Electric Vehicle Anodes into Solution-Processable Graphene Nanomaterials
por: Stafford, Jason, et al.
Publicado: (2022)

Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains
por: Martín-García, Beatriz, et al.
Publicado: (2019)

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
por: Fărcaș, Anca Corina, et al.
Publicado: (2021)

The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives
por: Zeko-Pivač, Anđela, et al.
Publicado: (2022)

Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with Trametes versicolor
por: Zeko-Pivač, Anđela, et al.
Publicado: (2022)

Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations
por: Devnani, Bhanu, et al.
Publicado: (2023)

Potential of Nanocellulose as a Dietary Fiber Isolated from Brewer’s Spent Grain
por: Morales-Juárez, Abraham Azael, et al.
Publicado: (2023)

Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins
por: Dumitrașcu, Loredana, et al.
Publicado: (2023)

Extraction of Antioxidant Phenolic Compounds from Brewer’s Spent Grain: Optimization and Kinetics Modeling
por: Carciochi, Ramiro A., et al.
Publicado: (2018)

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain
por: Combest, Shannon, et al.
Publicado: (2018)

Effect of Coffee Silver Skin and Brewers’ Spent Grain in the Control of Root-knot Nematodes
por: Thligene, N., et al.
Publicado: (2019)

Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential
por: Lynch, Kieran M., et al.
Publicado: (2021)

Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review
por: Marcus, Andrew, et al.
Publicado: (2021)

Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta
por: Cuomo, Francesca, et al.
Publicado: (2022)

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread
por: Czubaszek, Anna, et al.
Publicado: (2022)

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein
por: Jaeger, Alice, et al.
Publicado: (2021)

In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain
por: Gutierrez-Barrutia, Maria Belen, et al.
Publicado: (2022)

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain
por: Baiano, Antonietta, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_tucltpqqmh8n073onam4q5v2cr