Waste bread recycling as a baking ingredient by tailored lactic acid fermentation.

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