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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Reactive extrusion in malt bagasse for use in bread

Reactive extrusion in malt bagasse for use in bread

Steinmacher, Nádia Cristiane

Paperback

Botany & Horticulture

ISBN10: 6209184812
ISBN13: 9786209184819
Publisher: Our Knowledge Publishing
Published: Nov 12 2025
Pages: 88
Weight: 0.28
Height: 0.21 Width: 6.00 Depth: 9.00
Language: English
With the increase in policies to reduce environmental pollution, most industries have been concerned with factors such as recycling or reusing the waste generated. The brewing process is characterized by producing a large volume of waste, called malt bagasse, used mainly for animal feed. This waste obtained after liquefaction and saccharification of malt in the brewing process is essentially composed of hemicellulosic material. The objective of this study was to enzymatically modify this waste by combining hydrolysis with hemicellulases and an innovative extruder conversion process. It also sought to compare the effect of the treatments on bread, in addition to improving its characteristics by optimizing the baking process. Two commercial types of enzymes (Pentopan Mono BG(R) (EP) and Celluclast BG(R) (EC)) were used at concentrations of 0.5, 1.0, 1.5, 3.0, and 5.0% in relation to the hemicellulose content of the bagasse, and a single-screw extruder was used. Evaluations of the modification of malt bagasse were performed. Breads were made with composite flours containing 12% treated (BT) or untreated (BNT) malt bagasse.

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