The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain
This study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two ba...
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
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MDPI AG
2023-09-01
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| Ráidu: | Foods |
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| Liŋkkat: | https://www.mdpi.com/2304-8158/12/19/3524 |
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