Ethanol production from bread residues
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Fatemeh Ebrahimi; Morteza Khanahmadi; Shapoor Roodpeyma; Mohammad J. Taherzadeh
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Article
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2008
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Elsevier Science
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English
โ 261 KB
Bread residues were converted into a suitable fermentation feed via a two-step starch hydrolysis using amylolytic enzymes. Wheat flour hydrolysis was also carried out at the same conditions for comparison. For the first stage, namely liquefaction, effects of temperature (50-85 1C) and substrate conc