BACKGROUND: Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that has wide range of application. In this study hydrolysate obtained from BSG and MR mixture (BSGMR), was used in combination with SL and BY extract (BYE) in LA fermentation. The aim was to evaluate the effect and optimize the addition of SL (0.1 and 0.2%) or BYE (10 and 20%) compared to Tween 80 (0.1%) and yeast extract (0.8%), in batch and fed-batch LA fermentation. RESULTS: Using optimal SL and BYE concentrations (0.19 and 19.12%, respectively) obtained by response surface methodology (RSM) highest LA concentration, yield, and volumetric productivity
The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity. For that purpose, two wheat cultivars of different quality (Zvezdana and NS 40S) were examined from four different localities without diastatic activity. Standard physicochemical and rheological parameters for wheat cultivars evaluation were analysed on the eight samples. Also, bread made from flour of these samples was produced according to the standard bread-making procedure for evaluation wheat cultivars and with addition of sugar and malt according to a modified procedure. The results showed that a slight modification of the standard breadmaking procedure can affect the most important properties of bread (bread volume and bread crumb quality). The average values of both parameters were statistically higher. Additionally, statistical analyses showed that bread volume of both cultivars of differing quality was statistically higher, whereas only Zvezdana had statistically higher bread crumb quality.
The objective of this study was to evaluate the possibility of application of two triticale varieties, NS Paun and Odisej, as partial substitutes for barley malt in wort production, based on the triticale analyses, micromalting, and analyses of the produced triticale malts, with a highlight on the activity of amylases during the malting process. The analyses of two triticale varieties showed higher extract content and diastatic power in comparison to barley malt. In the varieties NS Paun and Odisej, the extract was by 11.4% and 6.3% higher than the standard values for barley malt, respectively. Diastatic power in varieties NS Paun and Odisej was by 100% and 111.9% higher than in barley malt, respectively. In both varieties, α-and β-amylases activities were also high. The αamylase activity increased during the micromalting 34 and 20 times, respectively, in comparison to native triticale grain. The β-amylase activity also increased during micromalting, but to a lesser extent. The produced triticale malts had good technological parameters and could be used as a partial substitute for barley malt in wort production.
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