Optimization of Fermentable Sugars Production from Stale Bread using Response Surface Methodology

• Published in: Journal of Dairying, Foods & Home Sciences no. Of
• Main Authors: Kaid, Khaled, Abdessemed, Dalila, Bouasla, Abdallah
• Format: Journal Article
• Language: English
• Published: 01.03.2024

Background: Bread is the major waste product worldwide. It contains a considerable amount of starch, which is easily converted into sugars using enzymes. The aim of this study was to produce fermentable sugars from stale bread using barley malt as substitute of commercial enzymes. Methods: Response...