The way of old bread recycling in the bread making

Savkina, Olesia; Kuznetsova, L.I.; Локачук, М.Н.; Parakhina, O.I.; Pavlovskaya, E.N.; Lavrenteva, Natalia

doi:10.1051/e3sconf/202016101082

Cited by 3 publications

(4 citation statements)

References 12 publications

(24 reference statements)

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“…Savkina et al [ 19 ] investigated the impact of recycled old bread on bread quality and its microbiological safety. Only fresh bread within the shelf-life date is allowed to be recycled in Russia.…”

Section: Bread Waste: Valorization Into Value-added Productsmentioning

confidence: 99%

Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?

et al. 2022

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Food waste has been widely valorized in the past years in order to develop eco-friendly materials. Among others, bread waste is currently of increasing interest, as it is considered a huge global issue with serious environmental impacts and significant economic losses that have become even greater in the post-pandemic years due to an increase in cereal prices, which has led to higher production costs and bread prices. Owing to its richness in polysaccharides, bread waste has been previously studied for its physico-chemical characteristics and its numerous biotechnological applications. The present review highlights the re-use of bread waste and its valorization as a valuable resource by making value-added products through numerous technological processes to increase efficiency at all stages. Many research studies reporting several transformation methods of surplus bread into ethanol, lactic acid, succinic acid, biohydrogen, hydroxymethylfurfural, proteins and pigments, glucose–fructose syrup, aroma compounds, and enzymes are widely discussed. The wide variety of suggested applications for recycling bread waste provides significant insights into the role of technology development in potentially maximizing resource recovery and consequently contributing to environmental performance by reducing the amount of bread waste in landfills.

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Section: Bread Waste: Valorization Into Value-added Productsmentioning

confidence: 99%

Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?

et al. 2022

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“…Bread with 25% recycled ground bread into the sourdough had sensory characteristics (such as shape, the surface and color of the crust, taste, smell, chewiness, and porosity) comparable to the control. Savkina et al [13] noted that based on their research results, they developed a new technology for processing old bread that allows for an increase in the amount of bread recycled compared with existing methods. On the other hand, Weegels [14] prepared sourdough from one-day-old bread and found that it can be used as the raw material for baking bread.…”

Section: Introductionmentioning

confidence: 99%

“…The second reason was that the denatured gluten proteins in the old bread, added to the baking of the new one, could not participate in the formation of the new gluten network, thus reducing the proportion of active and native protein in the dough. Studies by Savkina et al [ 13 ] showed that the addition of 25% recycled old bread into sourdough affected bread quality. The quality of this type of bread was compared to the control, and the crispness was 1.5 times lower than the control bread, indicating a slowdown in the staling process of bread produced with the addition of 25% recycled old bread to sourdough.…”

Section: Introductionmentioning

confidence: 99%

“…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 ].…”

Section: Introductionmentioning

confidence: 99%

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

Gumul,

Oracz,

Litwinek

et al. 2024

Foods

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The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.

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Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

Савкина¹,

Kuznetsova²,

Parakhina³

et al. 2021

E3S Web Conf.

Self Cite

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Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving. In order to optimize the old bread recycling process and to improve the quality of finished products, a new resource-saving technology for rye–wheat bread was developed. It was found that use under 25% of bread crumbs instead of flour was possible in a liquid sourdough with a moisture content of 70%. When old bread dosage increased from 50 to 100%, acid accumulation slowed down, the lifting force deteriorated, the viscosity increased, which may makes it difficult or impossible to pump the sourdough in industrial technological process. The liquid sourdough made with 25% of old bread had a better lifting capacity and contained more alcohol and volatile acids than the control. The quality of bread made using sourdough with 25% of old bread was comparable in quality to control bread made using traditional sourdough. Liquid rye sourdough with recycled old bread allowed the bread shelf life extension by slowing down the bread staling. No effect on mold rate was found when using recycled old bread in sourdough.

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The way of old bread recycling in the bread making

Cited by 3 publications

References 12 publications

Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?

Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?

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

Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

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