Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

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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Bibliographic Details
Main Authors: Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa-Rygielska
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Molecules
Subjects:
wheat flour
dough and bread
brewer’s spent grain
baking value
bread quality and nutritional value
Online Access:https://www.mdpi.com/1420-3049/27/5/1624

Internet

https://www.mdpi.com/1420-3049/27/5/1624

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