Reactive extrusion in malt bagasse for use in bread
Application of innovative technologies for the use of industrial waste in the baking industry
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With the increase in policies to reduce environmental pollution, most industries have been concerned with factors such as recycling or reusing the waste generated. The brewing process is characterized by producing a large volume of waste, called malt bagasse, used mainly for animal feed. This waste obtained after liquefaction and saccharification of malt in the brewing process is essentially composed of hemicellulosic material. The objective of this study was to enzymatically modify this waste by combining hydrolysis with hemicellulases and an innovative extruder conversion process. It also so...
With the increase in policies to reduce environmental pollution, most industries have been concerned with factors such as recycling or reusing the waste generated. The brewing process is characterized by producing a large volume of waste, called malt bagasse, used mainly for animal feed. This waste obtained after liquefaction and saccharification of malt in the brewing process is essentially composed of hemicellulosic material. The objective of this study was to enzymatically modify this waste by combining hydrolysis with hemicellulases and an innovative extruder conversion process. It also sought to compare the effect of the treatments on bread, in addition to improving its characteristics by optimizing the baking process. Two commercial types of enzymes (Pentopan Mono BG® (EP) and Celluclast BG® (EC)) were used at concentrations of 0.5, 1.0, 1.5, 3.0, and 5.0% in relation to the hemicellulose content of the bagasse, and a single-screw extruder was used. Evaluations of the modification of malt bagasse were performed. Breads were made with composite flours containing 12% treated (BT) or untreated (BNT) malt bagasse.
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