The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain

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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Bibliographic Details
Main Authors: Abirami Ramu Ganesan, Philipp Hoellrigl, Hannah Mayr, Demian Martini Loesch, Noemi Tocci, Elena Venir, Lorenza Conterno
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
brewers’ spent grain
texture
rheology
upcycling
techno-functional
side stream
Online Access:https://www.mdpi.com/2304-8158/12/19/3524

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