Bioconversion of brewer’s spent grains by reactive extrusion and their application in bread-making
作者： Nádia C. Steinmacher , Fernando A. Honna , Altair V. Gasparetto , Danielly Anibal , Maria V.E. Grossmann
DOI: 10.1016/J.LWT.2011.11.011
关键词:
摘要: A characteristic of industrial brewing is the production large quantities spent grains resulting from mashing process. This residue used mainly as animal feed. study aimed to enzymatically modify by associating an innovative extrusion bioconversion process and compare effects treatments on bread-making. Modification with two types commercial enzymes was evaluated. Bread made treated (TSG) untreated (USG), which were later directly added in same concentrations during dough preparation. The modified structure arabinoxylans allowed formation water-soluble arabinoxylans. reducing sugars increased, indicating increase residual xylose water solubility index. prepared USG together had larger specific volume softer than that TSG. sensorial preference panel did not vary for different used.
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