Bread as a Valuable Raw Material in Craft Ale Beer Brewing

Abstract

One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.

By-Product Valorization as a Means for the Brewing Industry to Move toward a Circular Bioeconomy

“…According to a recent study, up to 50% of malt may be replaced by bread with similar physicochemical properties of ale beer compared to the control, a 100% malt ale beer. Furthermore, the whole wheat bread displayed higher antioxidant capacity, phenolic compounds concentration and better organoleptic sensorial characteristics than the control [31]. Replacing malt with bread has also been tested with lager beer.…”

Baseline tebuconazole sensitivity and potential resistant mechanisms in Fusarium graminearum

“…Wheat is primarily a source of dietary calories as a result of its high starch content, but is also a source of fats, protein, vitamins and other nutrients [4], and aside from it use in staple foods such as bread and pasta, it is also an important component of processed foods including the fermentation of bear and edible fungi [5,6], as well as in the production of livestock feed. Therefore ensuring the safe production of wheat plays an important role in the food security of China, and maintaining quality of life.…”