Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars

Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars

Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead to a “zero-waste” desiderate. In this stu...

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Bibliographic Details
Main Authors: Aliona Ghendov-Mosanu, Sorina Ropciuc, Adriana Dabija, Olesea Saitan, Olga Boestean, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu, Georgiana Gabriela Codină
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
brewers’ spent grain
fermentation process
dough rheological properties
triticale flour
principal component analysis
Online Access:https://www.mdpi.com/2304-8158/14/1/41
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