Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer

Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer

Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes...

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Bibliographic Details
Main Authors: Katry Dall’Acua, Manuela Poletto Klein, Bárbara Iegli Tech, Alessandra Fontana, Ludmylla Tamara Crepalde, Roger Wagner, Fernanda de Candido de Oliveira, Voltaire Sant’Anna
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Microorganisms
Subjects:
ale beer
wasted bread
food waste
sugars
volatile compounds
sensory analysis
Online Access:https://www.mdpi.com/2076-2607/13/1/66
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