E3S Web Conf.
Volume 161, 2020International Conference on Efficient Production and Processing (ICEPP-2020)
|Number of page(s)||7|
|Published online||15 April 2020|
The way of old bread recycling in the bread making
St. Petersburg branch State Research Institute of Baking Industry, Podbelskogo highway 7, 196608, St.Petersburg, Pushkin, Russian Federation
* Corresponding author: firstname.lastname@example.org
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.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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