RT info:eu-repo/semantics/article
T1 Bread as a valuable raw material in craft Ale beer brewing
A1 Martín Lobera, Carlos
A1 Aranda Gatón, Fernando
A1 Lozano Martinez, Patricia
A1 Caballero Caballero, Isabel
A1 Blanco Fuentes, Carlos Antonio
K1 Brewing
K1 Cerveza - Fabricación
K1 Cerveza - Industria y comercio
K1 Industria cervecera
K1 Beer
K1 Cerveza
K1 Bread
K1 Pan
K1 Antioxidants
K1 Antioxidantes
K1 Polyphenols
K1 Polifenoles
K1 Organoleptic properties
K1 Volatile composition
K1 Compuestos volátiles
K1 3309 Tecnología de Los Alimentos
K1 3309.05 Elaboración de Cerveza
AB One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.
PB MDPI
SN 2304-8158
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/61498
UL https://uvadoc.uva.es/handle/10324/61498
LA eng
NO Foods, 2022, Vol. 11, Nº. 19, 3013
NO Producción Científica
DS UVaDOC
RD 12-dic-2024