Cargando…
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)...
Autores principales: | Czubaszek, Anna, Wojciechowicz-Budzisz, Agata, Spychaj, Radosław, Kawa-Rygielska, Joanna |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
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 |
Ejemplares similares
-
Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread
por: Wojciechowicz-Budzisz, Agata, et al.
Publicado: (2023) -
Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design
por: Ginindza, Angel, et al.
Publicado: (2022) -
Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread
por: Pejcz, Ewa, et al.
Publicado: (2023) -
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain
por: Baiano, Antonietta, et al.
Publicado: (2023) -
Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
por: Pejcz, Ewa, et al.
Publicado: (2021)