The effect of the stale bread flour addition on flour and bread quality

Abstract

In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at −18 °C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year.

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

“…The gluten in the BWF exhibits reduced baking aptitudes due to gluten denaturation. [13][14][15] In line with recent reports, [10][11][12]14,15 an interesting issue is to determine to what extent stale BWF can be recycled into freshly baked products without noticeably affecting dough viscoelasticity, bread texture, and in vitro starch digestibility. Thus, in this study we incorporated different levels of stale bread flour into fresh wheat flour to produce fresh oven-baked bolillo, evaluating the dough viscoelasticity and bread texture, colour, molecular organization, and in vitro starch digestibility, assessing the changes produced in these parameters with respect to that of a control white bread made with pure wheat flour.…”

“…A similar trend in the colour parameters was reported for wheat flour replaced by 0, 15, 30, and 45 g/100 g of stale white bread flour. 12 The decreased brightness and the increased redness can be ascribed to browning reactions that occurred on the previously baked BWF. The marked decreased L * and b * and the increase in a * were induced by the second baking to which the BWF fraction was subjected, which increased the browning of its components.…”

“…The RS fraction increased since the BWF contains a large fraction of retrograded starch. 12 Also, the starch granule structure was partially gelatinized in the baking process, such that the rehydration of the BWF increased the bread moisture content. The SDS fraction and the slowly digestion rate constant (slow hydrolysis rate) were aligned with the bread hardness and the cohesiveness, indicating that the bread texture is an important determinant of the nutritional characteristics of the white bread.…”

“…Samray et al 11 used crumb of bread waste for the preparation of extruded snacks, finding that bread waste flour (BWF) led to an improved texture. Meral and Karaoğlu 12 reported that stale bread flour obtained from refrigerated stale white bread could be used at the level of 15% for fresh bread production. Fernández-Peláez et al 13 characterized the physical properties of flours obtained from bread waste.…”

Effects of particle size in wasted bread flour properties

“…The use of bread flour in the production of snacks (Samray et al ., 2019), sourdough (Gélinas et al ., 1999), bread (Meral & Karaoğlu, 2020) and cookies (Guerra‐Oliveira et al ., 2021) has been studied. Flours obtained from bread crust or crumb of different bread types have also been characterised (Fernández‐Peláez et al ., 2021).…”