A cerveja e a viabilidade tecnológica e nutricional do aproveitamento do resíduo de seu processamento: revisão

Abstract

By definition, beer is a low alcohool carbonated beverage that is prepared by the fermentation process of barley malt yeasts added from hops and good quality water. The basic production steps are: malt milling, mashing, filtration, boiling, fermentation, maturation and fill. After the mashing step, in the filtering, a malt residue is generate that is a main residue of the brewing industry. The variation in nutritional composition of this residue is based on the composition of the raw material and also on the processing modes.Because brewing, being made on a large scale and having no problems with seasinality, generates a lot of waste or a whole. To reduce environmental pollution, the same can be directed to other sectors, which can generate a new product.This residue is rich in fiber and conteins a significant amount of proteins, it's main destination animal feed. Consider the quality of this food researchers study the feasibility a malt flour, to obtain new products with higher added value and have the most noble destination of waste used, as in the addition of human food. It is more common to find these new products in the bakery area by partially replacing wheat flour. For this, a literature search was performed through books, articles, and scienfitic journals. During the study, it was possible to know the nutritional characteristics of beer and its history. In addition to identifying the technological and nutritional viability of beer waste.