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The document discusses designing an optimal manufacturing process for BSG bread based on circular economy principles. It begins by introducing circular economy and how the beer brewing industry can implement it by reusing their byproduct of brewers spent grain (BSG) in bread making. It then discusses the characteristics of wheat, differences between whole wheat flour and BSG flour, and how adding more BSG affects bread properties. The goal is to investigate all aspects of the BSG bread making process to des

Author

zhuoying Deng

Language

EN