Agronomy and Horticulture Department
Date of this Version
2020
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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Agronomy and Crop Sciences Commons, Comparative Nutrition Commons, Food Chemistry Commons, Food Microbiology Commons, Food Processing Commons, Human and Clinical Nutrition Commons, Other Plant Sciences Commons