Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer's spent grain enrichment
- Author
- WATERS, Deborah M1 ; JACOB, Fritz2 ; TITZE, Jean1 ; ARENDT, Elke K1 ; ZANNINI, Emanuele1
[1] School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
[2] Forschungszentrum Weihenstephan fuer, Brau-und Lebensmittelqualitaet BLQ, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany - Source
European food research & technology (Print). 2012, Vol 235, Num 5, pp 767-778, 12 p ; ref : 47 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Bread-making Brew-house economics Brewer's spent grain Fortification Lactic acid bacteria fermentation Sourdough
- Keyword (fr)
- Aspect économique Bactérie lactique Blé tendre Céréale Elément minéral Enrichissement Fermentation Pain blé Panification Produit fermenté Protéine Sciences économiques
- Keyword (en)
- Economic aspect Lactic acid bacteria Soft wheat Cereal Inorganic element Enrichment Fermentation Wheat bread Bread making Fermented product Protein Economic sciences
- Keyword (es)
- Aspecto económico Bacteria láctica Trigo candeal Cereal Elemento inorgánico Enriquecimiento Fermentación Pan trigo Panificación Producto fermentado Proteína Ciencias económicas
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26460692
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-012-1805-9 
https://dx.doi.org/10.1007/s00217-012-1805-9
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