Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer’s spent grain (BBSG) and barley-buckwheat brewer’s spent grain (BBSG + B) on dough quality and bread properties, including nutritional value. The contents of brewer’s spent grain (BSG)...

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Detalles Bibliográficos
Autores principales: Czubaszek, Anna, Wojciechowicz-Budzisz, Agata, Spychaj, Radosław, Kawa-Rygielska, Joanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911926/
https://www.ncbi.nlm.nih.gov/pubmed/35268724
http://dx.doi.org/10.3390/molecules27051624

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911926/
https://www.ncbi.nlm.nih.gov/pubmed/35268724
http://dx.doi.org/10.3390/molecules27051624

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