Brewers' spent grain : generation, characteristics and potential applications

Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of nonstarch polysaccharides as mixed linkage (1-3),(1-4)-β-d-glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are α-amylase, β-amylase, α-glucosidase, and limit dextrinase. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, arabinoxylans, and β-glucan. This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing. It also explores in-depth the several by-products obtained after brewing and their potential for various food applications. Barley brewing by-products offer an opportunity for cereal-based baked and extruded products with acceptable sensory and nutritional characteristics.

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Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products.

Most developing nations continuously produce abundant agro-industrial residues such as brewer’s spent grain (BSG), which are underexploited. BSG as the main by-product of brewing industry, representing  approximately 85% of total by-products generated, is rich in cellulose and non-cellulosic polysaccharides and has a strong potential to be recycled. Due to the global intense pressure towards green environmental  technology, both academic and industrial researchers are putting more efforts to reduce the amount of such wastes by finding alternative uses apart from the current general use as an animal feed. Thus, several products are increasingly being sought from BSG. This article intends to review some of the products that can be realized from BSG and also to stimulate researchers to explore further, especially in developing new value-added products. Key words : Brewer’s spent grain, polysaccharide, animal feed, residue.

/pdf/brewer-s-spent-grain-a-review-of-its-potentials-and-1tf2wbtmk4.pdf

Brewer’s spent grain: A review of its potentials and applications

The treatment of brewery wastewater for reuse: State of the art

The brewing industry and environmental challenges

Commercial and economic aspects antecedents of brewing kinds of beer and beer-like beverages an overview of beer making microbrewing barley and malt adjuncts water hops yeast miscellaneous ingredients brewing fermentation ageing and finishing packaging process control sanitation brewery effluents and by-products properties of beer quality assurance brewing calculations.

Handbook of brewing

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Handbook of brewing