Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, Maharashtra, India
Online published on 3 January, 2019.
Present investigation was undertaken to formulate and prepare bread by using mixtures of white wheat flour and brewery spent grain at various proportions viz. 5: 95, 10: 90 and 15: 85. It was then placed on parchment paper and stored at room temperature, and physico-chemical characters, as well as sensory quality attributes were determined in the product. Maximum overall acceptability score for the fresh product prepared with white wheat flour and brewery spent grain (5: 95) was 7.6, which was found to be most suitable
White wheat flour, brewery spent grain
