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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Autors principals:	Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa-Rygielska
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-03-01
Col·lecció:	Molecules
Matèries:	wheat flour dough and bread brewer’s spent grain baking value bread quality and nutritional value
Accés en línia:	https://www.mdpi.com/1420-3049/27/5/1624
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