Stale bread waste recycling as ingredient for fresh oven‐baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility

Abstract

BACKGROUND Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive to reincorporate food waste still useful and safe into the production chain of food for human consumption. This work aims to contribute to the study of the feasibility of recycling stale bread waste flour (BWF) into fresh oven‐baked white bread, by replacing 0, 20, 40, 60, 80, and 100 g/100 g of the wheat flour with BWF. RESULTS Storage and loss moduli increased as the BWF content increased. The baked loaf exhibited decreased lightness and yellowness but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. Fourier‐transform infrared analysis showed that the BWF addition induced important changes in the water, protein, and starch molecular organization. Therefore, starch digestibility showed reductions in both rapidly and slowly digestible starch fractions. Principal component analysis revealed that replacements of up 20 g/100 g can produce white bread with textural, colour, and starch digestibility characteristics like that of the control bread. CONCLUSION The fresh oven‐baked white bread variation produced by replacing 20 g/100 g of the wheat flour with BWF exhibited comparable colour, volume, texture, and starch digestibility features as a control bread did made with 0 g/100 BWF. Higher replacement percentages of wheat flour by stale BWF produced unsuitable drawbacks in the white bread characteristics, but those might be deemed as convenient in other types of bakery products. © 2023 Society of Chemical Industry.

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace

“…Taking this into account, it can be concluded that the P2 formulation added in amounts of less than 15% did not cause a clear difference in the color of the crumb of the bread samples with their share compared with the standard, while even a minimal share of the P1 formulation would be noticeable by consumers. The change in color is partly due to the use of the recycled bread share, as well as the share of apple pomace, which generally modifies the color of bread [10,61]. But it may also be a result of the lower porosity and volume of the bread samples, as, in general, the crumb is darker the lower its porosity [62], which was also observed in the study of this work.…”

“…The use of flour obtained from dried bread in baking has been studied earlier [ 10 , 11 , 55 ], but those studies focused on obtaining light-colored bread. It was found that with the increase in the share of dried bread, in general, worse quality characteristics (lower volume, worse texture) and, above all, a deterioration in the color of the product were obtained.…”

“…A few publications in the last few years have considered the use of bread waste in food technology. A study by Garcia-Hernandez et al [ 10 ] explored the possibility of using bread waste in the form of flour as a replacement for wheat flour at 20, 40, 80, and 100 percent to make white bread. It was shown that the 20% share of stale bread in the re-baking was the most beneficial, as it had comparable color, volume, and texture as well as starch digestibility as the control bread, while the higher percentage of replacing wheat flour with flour from stale bread precipitation caused a deterioration in the quality of bread.…”

“…In contrast, in the present study, we attempted to produce extrudates from dry wheat bread, fruit (apple) pomace, and cornmeal, in order to reuse them in bread production after grinding. This is an innovative bread-making alternative, where part of the flour is replaced with extrudates made with dry wheat bread and apple pomace instead of producing bread in which part of the flour is replaced with stale bread, as performed by the above-mentioned researchers [ 10 , 11 , 13 ].…”

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

“…A study has examined the effect of replacing a portion of wheat flour with chickpea protein concentrates in bread production. The results indicated that the bulk bread volume made with 6% and 9% chickpea protein was greater than that of the control bread made entirely with wheat flour, although the magnitude of the increase was less pronounced compared to the control [171]. The authors documented that the reduced water vapor production observed during bread baking could be responsible for the elevated water absorption capacity of plant-based proteins [172].…”