{"title":"在烘焙工业中使用酿酒商的废谷物作为酿造工业的副产品","authors":"Vivien Nagy, G. Diósi","doi":"10.52091/EVIK-2021/1-5-ENG","DOIUrl":null,"url":null,"abstract":"The utilization of food industry byproducts is one of today’s important environmental and economic tasks. Byproducts that form during food production are typically used for feed purposes, but in many cases these materials can also be used in the production of human foods. The brewer’s spent grain left behind after brewing beer is a byproduct with favorable nutrition parameters, with low sugar and high fiber and protein contents. The main objective of our experiments was the reintroduction of brewer’s spent grain into the food industry, with a focus on innovation and sustainable development, by utilizing it in commercially available bakery products (salty medallions / wafers) formulated and regulated in the Hungarian Food Codex. Brewer’s spent grain consists of vegetable proteins and fibers (inactive malt), which may improve the compositional characteristics when preparing bakery products. In the course of our research, medallions enriched with brewer’s spent grain were prepared, of the beneficial parameters of which its high dietary fiber content should be highlighted, which can contribute to the realization of a health-conscious diet for consumers. A diet rich in dietary fiber, combined with an adequate amount of exercise, can reduce the risk of developing certain diseases (e.g., cancer and cardiovascular diseases).","PeriodicalId":50534,"journal":{"name":"Elelmiszervizsgalati Kozlemenyek","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry\",\"authors\":\"Vivien Nagy, G. Diósi\",\"doi\":\"10.52091/EVIK-2021/1-5-ENG\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The utilization of food industry byproducts is one of today’s important environmental and economic tasks. Byproducts that form during food production are typically used for feed purposes, but in many cases these materials can also be used in the production of human foods. The brewer’s spent grain left behind after brewing beer is a byproduct with favorable nutrition parameters, with low sugar and high fiber and protein contents. The main objective of our experiments was the reintroduction of brewer’s spent grain into the food industry, with a focus on innovation and sustainable development, by utilizing it in commercially available bakery products (salty medallions / wafers) formulated and regulated in the Hungarian Food Codex. Brewer’s spent grain consists of vegetable proteins and fibers (inactive malt), which may improve the compositional characteristics when preparing bakery products. In the course of our research, medallions enriched with brewer’s spent grain were prepared, of the beneficial parameters of which its high dietary fiber content should be highlighted, which can contribute to the realization of a health-conscious diet for consumers. A diet rich in dietary fiber, combined with an adequate amount of exercise, can reduce the risk of developing certain diseases (e.g., cancer and cardiovascular diseases).\",\"PeriodicalId\":50534,\"journal\":{\"name\":\"Elelmiszervizsgalati Kozlemenyek\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-03-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Elelmiszervizsgalati Kozlemenyek\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.52091/EVIK-2021/1-5-ENG\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Elelmiszervizsgalati Kozlemenyek","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.52091/EVIK-2021/1-5-ENG","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry
The utilization of food industry byproducts is one of today’s important environmental and economic tasks. Byproducts that form during food production are typically used for feed purposes, but in many cases these materials can also be used in the production of human foods. The brewer’s spent grain left behind after brewing beer is a byproduct with favorable nutrition parameters, with low sugar and high fiber and protein contents. The main objective of our experiments was the reintroduction of brewer’s spent grain into the food industry, with a focus on innovation and sustainable development, by utilizing it in commercially available bakery products (salty medallions / wafers) formulated and regulated in the Hungarian Food Codex. Brewer’s spent grain consists of vegetable proteins and fibers (inactive malt), which may improve the compositional characteristics when preparing bakery products. In the course of our research, medallions enriched with brewer’s spent grain were prepared, of the beneficial parameters of which its high dietary fiber content should be highlighted, which can contribute to the realization of a health-conscious diet for consumers. A diet rich in dietary fiber, combined with an adequate amount of exercise, can reduce the risk of developing certain diseases (e.g., cancer and cardiovascular diseases).
期刊介绍:
The main topics, which we are waiting to issue in our paper, are the next:
Chemical food and feed analysis (ingredients, macro-, mezo- and micro components, harmful pollutants, processing by-products etc.);
General food and feed chemistry related to several food and feed processing technologies;
Food and feed toxicology;
Relation between the agro technology and the food chain safety;
Microbiological food and feed analysis (pathogens, spoilage bacteria, general food/feed microbiology, microorganisms of several processing technologies etc.);
Rapid food and feed test methods (“classical” and instrumental technologies);
Molecular biological food and feed analysis (GMOs, GMO analysis etc.)
Effects of genetically modified organisms on the entire food chain and the environment;
Sensorial food and feed analysis;
Investigation of non-food products (mainly several disinfectants, production aids);
Investigation of food contact materials (migration tests, residual investigations, etc.);
Legislation topics, regulation of the whole food chain on the territory of food and feed processing, retailing, distribution (European, Hungarian, other countries);
Standardisation news and comments on the topics of whole food chain;
Other topics, results of investigations etc. (the Editorial Board keeps the right to measure the manuscripts arriving to the Editorial Office according to the principles of the journal).