Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer's spent grain breads

Food Research International

Volumn 73, Issue , 2015, Pages 107-116

  Ktenioudaki, Anastasia ^a   Alvarez Jubete, Laura ^b   Smyth, Thomas J ^a,c   Kilcawley, Kieran ^a   Rai, Dilip K ^a   Gallagher, Eimear ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^c Atlantic Technological University   (Ireland)

Author keywords

Antioxidants; Avrami model; Baking; Bread; Brewer's spent grain; DSC; Flour; Mixolab; Phenolic profile; Shelf life; Sourdough; Volatile analysis

Indexed keywords

AGENTS; ANTIOXIDANTS; BREWING; SENSORY AIDS;

AVRAMI MODELS; BAKING; BREAD; BREWER'S SPENT GRAIN; DSC; FLOUR; MIXOLAB; PHENOLIC PROFILES; SHELF LIFE; SOURDOUGH; VOLATILE ANALYSIS;

FERMENTATION;

EID: 84930178398     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.03.008     Document Type: Article

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