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- Honna, Fernando A., et al. Show all 5 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 542-547
- biotransformation; breads; brewers grains; brewing; dough; enzymes; extrusion; feeds; mashing; reducing sugars; spent grains; water solubility; xylose
- ... A characteristic of industrial brewing is the production of large quantities of spent grains resulting from the mashing process. This residue is used mainly as animal feed. This study aimed to enzymatically modify the mashing residue by associating an innovative extrusion bioconversion process and compare the effects of the treatments on bread-making. Modification of spent grains with two types of ...