Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a sugar replacer in wheat bread making

Rosa‐Sibakov, Natalia; Sorsamäki, Lotta; Immonen, Mikko; Nihtilä, Hanna; Maina, Ndegwa Henry; Siika‐aho, Matti; Katina, Kati; Nordlund, Emilia

doi:10.1111/jfpp.16378

Cited by 5 publications

(3 citation statements)

References 23 publications

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“…The findings have been published demonstrating that consumption of glucose syrup instead of sucrose increases the body’s tolerance to glucose, thus normalizing the carbohydrate metabolism [ 46 ]. There are data showing that it is reasonable to use glucose syrup as a sugar substitute when producing various products [ 47 , 48 ].…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Enzymatic Conversion of Starch for the Food Industry

et al. 2022

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This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. The 96 h enzymatic hydrolysis yielded starch nanoparticles smaller than 100 nm. Films based on nano-sized starch particles have promising physicochemical properties for manufacturing biodegradable and edible packaging materials. Such properties as reduced moisture content, increased homogeneity, crystallinity, and high initial thermal stability improve the mechanical and performance characteristics of the final food packaging materials. During film formation from starch subjected to preliminary mechanical amorphization, the polymer chain is recrystallized. The C-type crystal structure of starch is converted to the B-type structure. The supernatant obtained by starch hydrolysis can be used for producing glucose syrup. The resulting glucose syrup can be used as a sugar substitute in production of confectionery products. No objective technological differences in properties of glucose syrup obtained by comprehensive conversion of starch and the commercially available glucose syrup derived from sucrose were revealed.

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Section: Resultsmentioning

confidence: 99%

Comprehensive Enzymatic Conversion of Starch for the Food Industry

et al. 2022

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“…Besides, gelatinized starch can be attacked by amylases, owned or added, to generate sugars [ 8 ]. Immonen et al [ 9 ] worked on the effects of bread slurry addition on bread quality and Rosa-Sibakov et al [ 10 ] replaced sucrose with bread hydrolysate. The use of bread waste for the production of a growth medium for starters cultivation [ 11 ] or a new antifungal ingredient [ 12 ] have been also studied.…”

Section: Introductionmentioning

confidence: 99%

Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste

Sigüenza-Andrés

Pando

Rodríguez‐Nogales

2022

Foods

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Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing liquefaction and saccharification at the same time. This process was compared with a traditional sequential hydrolysis. Temperature and pH conditions were optimized using a response surface design determining viscosity, reducing sugars and glucose concentration during the enzymatic processes. The optimal conditions of pH and temperature in the saccharification stage and the simultaneous hydrolysis were pretty similar. Results show that the slurry produced with simultaneous process had a similar glucose yield at 2 h, and at 4 h a yield higher than that obtained by the sequential method of 4 h and could reduce time and energy.

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“…The negative impact of SB on new bread volume and texture has been associated with dilution of native gluten content in the dough and the gelatinized starch in the SB (Immonen, Maina, Coda, & Katina, 2021). Consequently, enzymatic hydrolysis of bread starch partially reduces the negative effects of SB, which may be utilized to enhance the economic feasibility of the recycling process (Immonen et al, 2021;Rosa-Sibakov et al, 2022). An even more promising way of mitigating the negative impact of bread recycling is tailored fermentation of SB with lactic acid bacteria (LAB) that can produce dextran as was recently evidenced (Immonen et al, 2020).…”

Section: Introductionmentioning

confidence: 99%