Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires...

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Bibliographic Details
Main Authors: Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/10/7/1639

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