The way of old bread recycling in the bread making

Abstract

The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on the quality of sourdough and bread. An increase in the bread dosage in the rye dense sourdough more than 25% instead of flour negatively affected sourdough quality. The deterioration of the sourdough quality was not associated with a nutrient deficiency. When 25% of recycling old bread was in the sourdough, the quality of the bread was comparable to the control, but the crumbliness was 1.5 times less compared to the control, which indicates a slowing down of the staling process in bread made with recycled bread in sourdough. Bread fermentation in sourdough allowed getting bread with a good smell and taste. Old recycled bread did not significantly affect the microbial contamination of new bread, especially in terms of moulds and yeasts.

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

“…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.…”

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

“…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.…”

“…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.…”

“…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 ].…”