Functional bread produced in a circular economy perspective: the use of brewers’ spent grain

HIGHLIGHTS

• who: Antonietta Baiano et al. from the (DAFNE), University of Foggia, Foggia, Italy have published the paper: Functional Bread Produced in a Circular Economy Perspective: The Use of Brewersu2019 Spent Grain, in the Journal: Foods 2023, 834 of /2023/
• what: This work was aimed to investigate the use of BSG as a ingredient in bread-making.
• how: In the work the minimum and maximum slice heights were used as indices of bread shape regularity. This result was not in agreement with the findings of Neylon et_al who observed a significant decrease in the . . .
  

   

  

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