Agronomy and Horticulture, Department of

 

Date of this Version

2020

Document Type

Article

Comments

Copyright 2020, Zachary Christman. Used by permission

Abstract

The utilization of brewer's spent grain for the production of malt flour is the focus of this article. The reader is presented with superheated steam and extrusion as technologies to reduce mycotoxin contamination and improve shelf life. Another option is the fermentation of brewer's spent grain with a cereal grade lactic acid bacteria for the production of sourdough bread. Milling of the brewer's spent grain for the production of bread is also covered.

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