Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation

Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation

The interesting nutritional value and abundance of brewer’s spent grain (BSG) may be adequate for its use as a sustainable functional ingredient. The aim of the present work was to enhance the BSG bioactive properties, along with studying the BSG bread technological feasibility through rheological p...

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Bibliographic Details
Main Authors: Jessica Báez, Adriana Maite Fernández-Fernández, Federico Briozzo, Sofía Díaz, Agustina Dorgans, Valentina Tajam, Alejandra Medrano
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Biology and Life Sciences Forum
Subjects:
antioxidant activity
brewer’s spent grain
enzymatic hydrolysis
functional bread
high fiber content
rheological properties
Online Access:https://www.mdpi.com/2673-9976/6/1/100

Internet

https://www.mdpi.com/2673-9976/6/1/100

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