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Full-Text Articles in Food Processing
Brewer’S Spent Grain As A Functional Ingredient For Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, Eimear Gallagher
Brewer’S Spent Grain As A Functional Ingredient For Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, Eimear Gallagher
Articles
Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf-life, as changes in texture, moisture and aw progressed at …
Barley For Brewing: Characteristic Changes During Malting, Brewing And Applications Of Its By-Products, Mahesh Gupta, Nissreen Abu-Ghannam, Eimear Gallaghar
Barley For Brewing: Characteristic Changes During Malting, Brewing And Applications Of Its By-Products, Mahesh Gupta, Nissreen Abu-Ghannam, Eimear Gallaghar
Articles
Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of non starch polysaccharides as mixed linkage (1-3),(1-4)-β-D-glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are α-amylase, β-amylase, α-glucosidase, and limit dextrinase. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, …