Waste bread recycling as a baking ingredient by tailored lactic acid fermentation

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

“…The lower crumbliness of the breads with bread crumbs have shown that the sourdough with bread crumbs allowed slowing down the staling of bread. This data confirmed data obtained by other researchers [14,15] Fermentation of bread crumbs in sourdough has a beneficial effect on the bread quality indicators. The content of alcohol and volatile acids in bread made with sourdough with 25% of bread crumbs (Table 2) was higher than in the control.…”

“…The data on the sugar content showed that the slowing of acid-forming activity with an increase in the bread crumb dosage was not associated with a sugar deficiency, since the content of reducing sugars in the sourdough with bread crumbs was higher than in the control (Table 3). The high content of reducing sugars in sourdough with bread is confirmed by other studies [13,15,16]. When the amount of old bread increased up to 75%, the content of reducing sugars increased too.…”

“…It is recommended to use old bread and defect bread in sourdoughs. Studies show that the use of recycled bread in the dough has a positive effect on the quality of the bread and the delay in staling [12][13][14][15][16].…”

“…Newly made bread may possess smell of old stale bread. Rapid bread microbial spoilage possible when spoiled bread (moldy, limy or ropy) was used [12][13][14][15][16]. Besides soaked bread is an excellent medium for microbial spoilage pathogens.…”

Recycling bread waste into chemical building blocks using a circular biorefining approach

“…Further fermentation with LAB strains increased the acidic nature of the bread, thus improving hygiene. 19 Efforts have also been initiated to use glucose from bread waste for manufacturing pharmaceutical molecules. GlaxoSmithKline (GSK), Veolia and the Biorenewables Development Centre, York are collaboratively working on a project to investigate the production of one of GSK's pharmaceutical active compounds from bread by-products instead of directly from wheat.…”