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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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Principais autores: Abirami Ramu Ganesan, Philipp Hoellrigl, Hannah Mayr, Demian Martini Loesch, Noemi Tocci, Elena Venir, Lorenza Conterno
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-09-01
Serier:Foods
Fag:
brewers’ spent grain
texture
rheology
upcycling
techno-functional
side stream
Online adgang:https://www.mdpi.com/2304-8158/12/19/3524
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