Returnable Baking Waste — A New Type of Raw Materials for Distillates Production (Part I. Biochemical Composition of Raw Materials)

Abstract

The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established that returnable baking waste has significant advantages over grain raw materials in terms of starch content and structural and mechanical properties, which will eliminate grinding cost. An analysis of carbohydrate complex of returnable baking waste showed that waste groups that include rye flour contain more glucose than groups derived from wheat flour, which can positively affect the fermentation process. The study of protein complex revealed that mass fraction of soluble protein was determined by type of raw material used to produce products. It is shown that the best raw materials for distillates production, from standpoint of protein complex evaluating, are samples of returnable baking waste products obtained from rye-wheat bread. The mineral composition (K+, Na+, Ca++, Mg++) of ash of various waste types was studied and it was found that products from wheat flour contain less potassium, calcium and magnesium than from rye-wheat, and no significant differences were found in sodium content. Identified distinctive features in biochemical composition of certain groups of returnable baking waste products are recommended to be taken into account when developing optimal technological regimes for their processing in distillates production.

Returnable Baking Waste — A New Type of Raw Materials for Distillates Production (Part Ii. Stage of Raw Materials Preparation for Distillation)

“…Features of the structural-mechanical and biochemical composition of the returnable baking waste, consisting in an increased starch content, its better accessibility to hydrolysis, fewer non-starch polysaccharides, in a higher sugars concentration and high molecular weight dextrins [22,23] compared to traditional raw materials, allow grinding and cooking operations to be excluded. Thus, the use of returnable baking waste in the distillates production will reduce the cost of the product and increase the efficiency of the whole production process.…”