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- 01H42ZYK9WBSTPJP0S1MG0B6W8 classification C3.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 date "2022".
- 01H42ZYK9WBSTPJP0S1MG0B6W8 language "eng".
- 01H42ZYK9WBSTPJP0S1MG0B6W8 type conference.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 hasPart 01H4303HBVV4HS2NZ9QJT0RZKQ.pdf.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 subject "Agriculture and Food Sciences".
- 01H42ZYK9WBSTPJP0S1MG0B6W8 subject "Technology and Engineering".
- 01H42ZYK9WBSTPJP0S1MG0B6W8 presentedAt urn:uuid:1b0cef01-2f9f-432b-acc2-751bef0e3821.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 abstract "In Flanders, around a quarter of all bread and bakery products are lost or wasted every year. However, most of the bread that is lost during production is still suitable for human consumption. Nevertheless, today this residual flow mainly goes to cattle feed or biogas production. Bread is a processed food product based on wheat that has not been enzymatically modified and can therefore be used as an adjunct in the production of wort. The aim of this study is to investigate the use of unavoidable bread losses as a nutrient in a growth medium for brewer’s yeast. For this purpose, the wort composition of the bread extract is compared to that of a classical growth medium. Growth curves of ale and lager yeasts in the bread medium are monitored and compared with the growth curves in a classical propagation medium. The fermentation capacity of these freshly propagated yeasts is also monitored. By building partnerships between bakeries and breweries, bread losses are no longer considered as residual flows, but upgraded to a new raw material that can be indirectly processed in the brewing industry and thus contribute to the innovative vision of the circular economy.".
- 01H42ZYK9WBSTPJP0S1MG0B6W8 author 42850646-920A-11E4-AAF8-2491B5D1D7B1.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 author 526B40FA-A6F4-11E7-8878-09B7AD28A064.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 author urn:uuid:0731172d-731b-471c-b760-93b4cc115e35.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 author urn:uuid:2851e526-9748-46a5-a409-32a4ac9d577e.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 dateCreated "2023-06-29T07:12:44Z".
- 01H42ZYK9WBSTPJP0S1MG0B6W8 dateModified "2024-07-09T14:50:42Z".
- 01H42ZYK9WBSTPJP0S1MG0B6W8 name "Bread losses for propagation of brewer's yeast".
- 01H42ZYK9WBSTPJP0S1MG0B6W8 sameAs LU-01H42ZYK9WBSTPJP0S1MG0B6W8.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 sourceOrganization urn:uuid:4df5fdeb-fa95-471d-b393-f5af5f88d2dc.
- 01H42ZYK9WBSTPJP0S1MG0B6W8 type C3.