Sourdough bread losses and sourdough cultures for sour beers

In Flanders, approximately 25% of all bread and bakery products are lost each year. Today, these bread losses go to cattle feed or biogas production, although in most cases this bread is still suitable for human consumption. By valorising these unavoidable bread losses in beer, breweries can contrib...

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Bibliographische Detailangaben

Hauptverfasser:	Slechten, Pieter-Jan, Vandoorne, Sylvie, Feys, Johannes, De Clippeleer, Jessika, Vanderputten, Dana
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Agriculture and Food Sciences Technology and Engineering
Online-Zugang:	Volltext bestellen
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