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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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Principais autores: Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa-Rygielska
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-03-01
coleção:Molecules
Assuntos:
wheat flour
dough and bread
brewer’s spent grain
baking value
bread quality and nutritional value
Acesso em linha:https://www.mdpi.com/1420-3049/27/5/1624
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