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Waste bread recycling as a baking ingredient by tailored lactic acid fermentation.
International Journal of Food Microbiology ( IF 5.4 ) Pub Date : 2020-05-04 , DOI: 10.1016/j.ijfoodmicro.2020.108652
Mikko Immonen 1 , Ndegwa H Maina 1 , Yaqin Wang 1 , Rossana Coda 2 , Kati Katina 1
Affiliation  

Food-grade waste and side streams should be strictly kept in food use in order to achieve sustainable food systems. At present, the baking industry creates food-grade waste as excess and deformed products that are mainly utilized for non-food uses, such as bioethanol production. The purpose of this study was therefore to explore the potential of waste wheat bread recycling for fresh wheat bread production. Waste bread recycling was assessed without further processing or after tailored fermentation with lactic acid bacteria producing either dextran or β-glucan exopolysaccharides. When non-treated waste bread slurry was added to new bread dough, bread quality (specific volume and softness) decreased with increasing content of waste bread addition. In situ EPS-production (dextran and microbial β-glucan) significantly increased waste bread slurry viscosity and yielded residual fructose or glucose that could effectively replace the sugar added for yeast leavening. Furthermore, fermentation acidified waste bread matrix, thus improving the hygienic safety of the process. Bread containing dextran synthesized in situ by Weissella confusa A16 showed good technological quality. The produced dextran compensated the adverse effect of recycled bread on new bread quality attributes by 12% increase in bread specific volume and 37% decrease in crumb hardness. In this study, a positive technological outcome of the bread containing microbial β-glucan was not detected. The waste bread fermented by W. confusa A16 containing dextran appears to enable safe bread recycling with low acidity and minimal quality loss.

中文翻译:

量身定制的乳酸发酵可将废面包作为烘焙成分进行回收。

食品级废物和侧流应严格保存在食品中,以实现可持续的食品体系。当前,烘焙工业将食品级废物作为过量和变形的产品产生,这些产品主要用于非食品用途,例如生物乙醇生产。因此,本研究的目的是探索废小麦面包回收在生产新鲜小麦面包中的潜力。在不进行进一步处理的情况下,或在使用产生葡聚糖或β-葡聚糖胞外多糖的乳酸菌进行专门发酵后,评估废面包的回收利用。当将未经处理的废面包浆添加到新的面包面团中时,面包质量(比容和软度)随废面包添加量的增加而降低。EPS原位生产(右旋糖酐和微生物β-葡聚糖)显着提高了废面包浆的粘度,并产生了残留果糖或葡萄糖,可以有效地替代用于发酵酵母的糖。此外,发酵使废面包基质酸化,从而提高了该过程的卫生安全性。由Weissella confusa A16原位合成的含有葡聚糖的面包显示出良好的技术质量。所生产的右旋糖酐弥补了再生面包对新面包质量属性的不利影响,使面包的比容增加了12%,面包屑硬度降低了37%。在这项研究中,未检测到含有微生物β-葡聚糖的面包的积极技术成果。W发酵的废面包。
更新日期:2020-05-04
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