Pregled bibliografske jedinice broj: 1219644
Possible applications of brewer’s spent grain in production of bread and pastry
Possible applications of brewer’s spent grain in production of bread and pastry // PROCEEDINGS OF THE 10th INTERNATIONAL CONGRESS FLOUR– BREAD ’19 / Strelec, Ivica ; Jozinović, Antun ; Budžaki, Sandra (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2020. str. 65-76 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 1219644 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Possible applications of brewer’s spent grain in production of bread
and pastry
Autori
Šarić, Goran
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
PROCEEDINGS OF THE 10th INTERNATIONAL CONGRESS FLOUR– BREAD ’19
/ Strelec, Ivica ; Jozinović, Antun ; Budžaki, Sandra - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2020, 65-76
Skup
12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19
Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Brewer’s spent grain ; Raw material ; Bread ; Functional food
Sažetak
Brewer’s spent grain (BSG) represents up to 85% of the total residue from the brewing process (approximately 20 kg/hl of beer), and if including wastewater, it is the second largest by-product in brewing industry. It is usually landfilled or used as animal feed, but as a lot of breweries are situated in urban areas, they often have problems in getting rid of this by-product. Having in mind that approximately 3.4 million tons of BSG is produced in the European Union annually, it is important to consider other applications of this interesting raw material. Some of research has been done on investigating different possibilities of incorporating cereal by-products as functional ingredients of various foods, including breads, cereal bars, extrudates and also pasta. Brewer’s spent grain has very good nutritional properties, not only for livestock, but also for humans. It is lignocellulose material rich in hemicellulose, proteins, cellulose, lipids and lignin, but can also be characterized as a good source of phenolic compounds and some minerals. Considering that, it has a great potential to be used as a good source of dietary fibre in human nutrition. When dried and milled into flour it can easily be used in bakery products as a rich source of functional ingredients. Finding other possible applications for BSG, especially in bread and pastry production, can lead to the minimization of environmental impact, can be beneficial for businesses as a cheap or no-cost material and can have improved value for consumers.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija, Nutricionizam
