Bakery and Cereal Products

and, J. A. Narvhus; Sørhaug, T.

doi:10.1002/9780470277577.ch27

Cited by 3 publications

(1 citation statement)

References 63 publications

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“…Bread production is estimated to be about 100 million tons per year, 65% of which is consumed in Europe (Melikoglu and Webb, 2013). During storage, a complex physical-chemical process defined as staling occurs in bread, mainly driven by the loss of moisture and retrogradation of starch (Narvhus and Sørhaug, 2006). Moreover, bread composition makes it susceptible for microbial attack, which is why preservatives, inhibiting spore, molds and/or yeasts growth, are used to reduce spoilage and ensure safety (Suhr and Nielsen, 2004).…”

Section: Introductionmentioning

confidence: 99%

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Verni

Minisci²,

Convertino³

et al. 2020

Front. Microbiol.

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The amount of bread wasted daily worldwide, throughout its entire lifecycle, from production to distribution, is estimated to be hundreds of tons, therefore representing both economic and environmental issues. This work aimed at the valorization of wasted bread, setting-up a protocol for obtaining a growth medium to be used for the cultivation of food industry microbial starters. The optimization of the protocol included the set-up of parameters for the hydrolysis of the bread nutrient compounds with proteolytic and amylolytic enzymes and the supplementation with nitrogen and/or carbon sources. The suitability of the optimized medium for the growth of lactic acid bacteria, yeasts and fungi from dairy, bakery, and wine industries was assessed. Lactic acid bacteria growth was strongly affected by the quantity and quality of nitrogen sources employed, while yeasts and fungi growth exceeded that obtained with the reference media commonly employed for their cultivation. Wasted bread medium (WBM) represents a realistic option for the valorization and re-use of bread waste, responding to the modern vision of circular economy.

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Section: Introductionmentioning

confidence: 99%

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Verni

Minisci²,

Convertino³

et al. 2020

Front. Microbiol.

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Protein profile and sensorial properties of rye breads

Horszwald

Troszyńska

Castillo

et al. 2009

Eur Food Res Technol

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Bread as a Valuable Raw Material in Craft Ale Beer Brewing

Martin-Lobera

Aranda

Lozano-Martínez³

et al. 2022

Foods

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One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.

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Bakery and Cereal Products

Cited by 3 publications

References 63 publications

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Protein profile and sensorial properties of rye breads

Bread as a Valuable Raw Material in Craft Ale Beer Brewing

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