Microbial characterization of discarded breads

Caro, Irma; Portales, Sara

doi:10.1016/j.lwt.2022.114291

Cited by 4 publications

(3 citation statements)

References 43 publications

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“…Therefore, it is not common to encounter significant microbial growth, and consequently the potential for mycotoxin development, between their production and sale. In fact, a previous study confirmed the low microbial content of these bread types at the time of their removal from sale [27]. Hence, the source of mycotoxin content in these bread types should be sought in the raw materials or the production processes prior to baking.…”

Section: Resultsmentioning

confidence: 85%

Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

Gómez,

Casado,

Caro

2023

Foods

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Bread is the staple food in many parts of the world. Like other foods, bread can contain mycotoxins resulting from microbial development throughout the supply chain (from field to table). In this study, baguette-style bread from small artisanal bakeries (direct) and supermarkets (par-baked loaves made by large companies) in Castile and Leon (Spain) was analyzed. Both white and whole-grain breads were collected from all retail outlets. The mycotoxins analyzed included deoxynivalenol (DON), ochratoxin (OTA), and aflatoxin B1 and B2 (AFB1, AFB2). All of the bread samples studied had mycotoxin levels below the maximum limits established by legislation. The presence of DON was higher than that of OTA, and AFB1 and AFB2 could not be quantified. Industrial breads had higher levels of DON and OTA (only in the whole-grain breads) compared to artisanal breads. However, no significant differences were found between white and industrial breads beyond those mentioned above. These results demonstrate that the established control chains ensure low mycotoxin content in bread of this type.

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Section: Resultsmentioning

confidence: 85%

Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

Gómez,

Casado,

Caro

2023

Foods

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“…The high temperature during the bread-making process eliminates natural microbiota from the raw material [61]. Bread recontamination with yeasts and moulds is possible after baking at the packing, cooling and storage stage [62,63]. Special attention must be paid to the hygienic quality of the air due to the fungal particles dispersed [63].…”

Section: Microbiological Evaluationmentioning

confidence: 99%

“…Bread recontamination with yeasts and moulds is possible after baking at the packing, cooling and storage stage [62,63]. Special attention must be paid to the hygienic quality of the air due to the fungal particles dispersed [63]. After 7 days of storage, all tested breads were characterised by non-statistically significant and relatively low counts of yeasts and moulds (approx.…”

Section: Microbiological Evaluationmentioning

confidence: 99%

Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source

Gantner,

Sadowska,

Piotrowska

et al. 2024

Molecules

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The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to the EU market as a novel food and alternative protein source. Innovative products, such as cricket flour, are increasingly appearing on supermarket shelves and can offer an alternative to traditional cereals, while providing the body with many valuable nutrients of comparable quality to those found in meat and fish. The aim of this study was to investigate the possibility of using cricket powder as a substitute for wheat flour in the production of bread. The physicochemical properties of cricket powder were evaluated in comparison to wheat flour. As a result of technological studies, bread compositions with 5%, 10% and 15% replacements of wheat flour by cricket powder were designed and their quality characteristics (physicochemical, sensory and microbiological) were evaluated. Cricket powder was characterised by a higher protein (63% vs. 13.5%) and fat (16.3% vs. 1.16%) content and a lower carbohydrate (9.8% vs. 66%) and fibre (7.8% vs. 9.5%) content as compared to wheat flour. The tested preparations had a similar pH (6.9 and 6.8, respectively, for cricket powder and flour) and fat absorption capacity (0.14 vs. 0.27 g oil/g powder, respectively, for cricket powder and flour) but different water holding capacities and completely different colour parameters. All breads had good microbiological quality after baking and during 7 days of storage. In instrumental tests, the 10 and 15% replacements of wheat flour by cricket powder affected the darker colour of the breads and caused a significant increase in the hardness of the breads. The research has shown that the optimal level of replacement, which does not significantly affect the physiochemical and sensory characteristics, is 5% cricket powder in the bread recipe. Considering the results obtained and the fact that insects provide a sufficient supply of energy and protein in the human diet, are a source of fibre, vitamins and micronutrients, and have a high content of monounsaturated and polyunsaturated fatty acids, the suitability of cricket powder for protein enrichment of bakery products is confirmed.

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Optimizing Citrus macroptera peel essential oil for bread preservation: Characterization and microbial inhibition

Sarkar,

Patwary,

Chowdhury

et al. 2024

Food Bioscience

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Microbial characterization of discarded breads

Cited by 4 publications

References 43 publications

Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source

Optimizing Citrus macroptera peel essential oil for bread preservation: Characterization and microbial inhibition

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