Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer's spent grain enrichment

European Food Research and Technology

Volumn 235, Issue 5, 2012, Pages 767-778

  Waters, Deborah M ^a   Jacob, Fritz ^b   Titze, Jean ^a   Arendt, Elke K ^a   Zannini, Emanuele ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Bread making; Brew house economics; Brewer's spent grain; Fortification; Lactic acid bacteria fermentation; Sourdough

Indexed keywords

ANIMAL FODDER; BREWER'S SPENT GRAIN; ECONOMIC BENEFITS; ECONOMIC POTENTIALS; ESSENTIAL AMINO ACIDS; ESSENTIAL FATTY ACIDS; FARINOGRAPHS; FOOD INGREDIENTS; FORTIFICATION; IN-LINE; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; MARKET VALUES; POLYPHENOLS; RAW MATERIAL PROPERTIES; RHEOLOGICAL MEASUREMENTS; SOURDOUGH; WHEAT FLOURS;

AMINO ACIDS; BACILLI; BYPRODUCTS; ECONOMICS; FERMENTATION; FOOD ADDITIVES; LACTIC ACID; PHENOLS; PROTEINS;

FOOD PRODUCTS;

ANIMALIA; BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM;

EID: 84867714757     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1805-9     Document Type: Article

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