Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

To enable a wider utilization of co–products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer’s spent grains (BSG) are processed through microwave pretreatment, and then the microwave–treated BSG (MW–BSG) is added to bread. S...

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Bibliographic Details
Main Authors: Jieyi Cheng, Li Zheng, Jinling Zhao, Meihong Yu, Rui Cao, Dan Wang, Jian Li, Linyi Zhou
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
BSG
bread
microwave treatment
protein
dietary fiber
electronic nose
Online Access:https://www.mdpi.com/2304-8158/13/3/461

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