Bioconversion of brewer's spent grains by reactive extrusion and their application in bread-making

LWT

Volumn 46, Issue 2, 2012, Pages 542-547

  Steinmacher, Nádia C ^a   Honna, Fernando A ^a   Gasparetto, Altair V ^a   Anibal, Danielly ^a   Grossmann, Maria V E ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Arabinoxylans; Bread making; Enzymatic hydrolysis; Extrusion; Spent grains

Indexed keywords

BIOCONVERSION; BREADMAKING; ENZYMATIC HYDROLYSIS; EXTRUSION;

ARABINOXYLANS; BIOCONVERSION PROCESS; BREWER'S SPENT GRAIN; COMMERCIAL ENZYMES; DIFFERENT TREATMENTS; REACTIVE EXTRUSIONS; SPENT GRAINS; WATER SOLUBILITY INDEX;

FOOD PRODUCTS;

ANIMALIA;

EID: 84856050670     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.11.011     Document Type: Article

References (18)

1. AACC, American Association of Cereal Chemists Approved methods of AACC 1995, (St. Paul). 9th.ed.
2. Anderson R.A., Conway H.F., Pfeifer V.F., Griffin E.L. Gelatinization of corn grits by roll-and extrusion cooking. Cereal Science Today 1969, 14(4):4-12.
3. Bailey M.J., Biely P., Poutanen K. International testing of methods for assay of xylanase activity. Journal of Biotechnology 1992, 23:257-270.
4. Cleemput G., Booij C., Hessing M., Gruppen H., Delcour J.A. Solubilisation and changes in molecular weight distribution of arabinoxylans and protein in wheat flours during bread-making, and the effects of endogenous arabinoxylan hydrolysing enzymes. Journal of Cereal Science 1997, 26:55-66.
5. Courtin C.M., Delcour J.A. Arabinoxylans and endoxylanases in wheat flour bread-making. Journal of Cereal Scince 2002, 35:225-243.
6. El-Dash A.A. Standardized mixing and fermentation procedure for experimental baking test. Cereal Chemistry 1978, 55(4):436-446.
7. Mandels M., Hontz L., Nystrom J. Enzymatic hydrolysis of waste cellulose. Biotechnology and Bioengineering 1974, 16:1471-1493.
8. Mohamed A., Rayas-Duarte P., Xu J. Hard Red Spring wheat/C-TRIM 20 bread: formulation, processing and texture analysis. Food Chemistry 2008, 107:516-524.
9. Mussatto S.I., Dragone G., Roberto I.C. Brewer'sspent grain: generation, characteristics and potential applications. Journal of Cereal Science 2006, 43:1-14.
10. Mussatto S.I., Roberto I.C. Acid hydrolysis and fermentation of brewers' spent grain to produce xylitol. Journal of the Science of Food and Agriculture 2005, 85(14):2453-2460.
11. Nelson N. Aphotometric adaptation os Somogyi method for determination of glucose. Journal of Biological Chemistry 1944, 135(1):136-175.
12. Newell G.J., MacFarlane J.D. Expanded tables for multiple comparison procedures in the analysis of ranked data. Journal of Food Science 1987, 52(6):1721.
13. Rouau X. Investigation into the effect on an enzyme preparation for baking on wheat flour dough pentosans. Journal of Cereal Science 1993, 18:145-157.
14. Sangnark A., Noomhorm A. Chemical, physical and baking properties of dietary fiber prepared from rice straw. Food Research International 2004, 37:66-74.
15. Stojceska V., Ainsworth P. The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads. Food Chemistry 2008, 110:865-872.
16. Sungurtas J., Swanston J.S., Davies H.V., McDougall G.J. Xylan-degrading enzymes and arabinoxylan solubilisation in barley cultivars of differing malting quality. Journal of Cereal Science 2004, 39:273-281.
17. Vinkx C.J.A., Delcour J.A. Rye (Secale cereale L.) arabinoxylan: a critical review. Journal of Cereal Science 1996, 24:1-14.
18. Wang M.-W., van Vliet T., Hamer R.J. How gluten properties are affected by pentosans. Journal of Cereal Science 2004, 39(3):395-402.