Kvasny Prum. 1996; 42(11): 354-357 | DOI: 10.18832/kp1996029

A study of methods with respect to malt spent grains utilisation for food purposes.Peer-reviewed article

C. DANIŠOVÁ, D. SLÁDEKOVÁ

Malt spent gram as a waste brewery product is being as a rule used for feeding purposes. Owing to its fibrous material and proteins high content it can be as well used for human nutrition, especially as an additive during bakery products production. The pa- per briefly summarizes up to flow known literature references. The experimental part describes methods of spent gram processing (drying) for further utilisation in the food industry. Some kinds of bakery products manufactured from the processed raw material underwent sensorial and chemical analysis. It has been proved that these products are not rejected by customers, posess valuable nutritional values and for this reason it is possible to consider their practice application on industrial scale.
(In Slovak, English summary only)

Keywords: spent grain, food

Published: November 1, 1996