{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Dall'Acua K"],"funding":["Fundação de Amparo à Pesquisa do Rio Grande do Sul - FAPERGS"],"pagination":["66"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11767916"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["13(1)"],"pubmed_abstract":["Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes in a craft beer. Three formulations with different concentrations of WB were produced and monitored for glucose and maltose concentrations in the mash; the beer was analyzed for ethanol, glycerol, acetic acid, lactic acid, pH, acidity, turbidity, color, and volatile compounds. Sensory analysis was performed by a trained panel. In the initial stages of mashing, a higher concentration of sugars was found in the wort with WB added, while, at the end stages, this was higher in the control wort. The "],"journal":["Microorganisms"],"pubmed_title":["Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer."],"pmcid":["PMC11767916"],"funding_grant_id":["21/2551-0000531-9"],"pubmed_authors":["Sant'Anna V","Wagner R","Fontana A","Klein MP","Tech BI","Crepalde LT","de Oliveira FC","Dall'Acua K"],"additional_accession":[]},"is_claimable":false,"name":"Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer.","description":"Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes in a craft beer. Three formulations with different concentrations of WB were produced and monitored for glucose and maltose concentrations in the mash; the beer was analyzed for ethanol, glycerol, acetic acid, lactic acid, pH, acidity, turbidity, color, and volatile compounds. Sensory analysis was performed by a trained panel. In the initial stages of mashing, a higher concentration of sugars was found in the wort with WB added, while, at the end stages, this was higher in the control wort. The ","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Jan","modification":"2025-04-04T20:56:47.795Z","creation":"2025-04-04T20:56:47.795Z"},"accession":"S-EPMC11767916","cross_references":{"pubmed":["39858833"],"doi":["10.3390/microorganisms13010066"]}}