Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a sugar replacer in wheat bread making

Natalia Rosa-Sibakov (Corresponding Author), Lotta Sorsamäki, Mikko Immonen, Hanna Nihtilä, Ndegwa H. Maina, Matti Siika-aho, Kati Katina, Emilia Nordlund

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Food-grade enzymes (α-amylase, amyloglucosidase, maltogenic amylase and protease) were investigated for recycling waste bread back to wheat bread-making process. Waste bread was efficiently hydrolysed into sugars (up to 93% glucose yield) and the best combination of enzymes was α-amylase (0.05 g/kg bread) and amyloglucosidase (2.5 g/kg bread). Selected enzyme hydrolysis processes were tested in wheat bread making as a (i) hydrolysed slurry, i.e. hydrolysed waste bread without solid/liquid separation and (ii) syrup, i.e. liquid supernatant after centrifugation of the hydrolysed waste bread. Both hydrolysed bread slurry and syrup were successfully utilized to replace sucrose (2 and 4%) during in bread making without affecting the bread quality when compared to the control bread. Techno-economic assessment revealed that this approach is 12% more economical than the current mean to dispose the bakery waste. This recycling concept showed both technical and economic potential for bakery industries to overcome their excess bread production.
Original languageEnglish
Article numbere16378
JournalJournal of Food Processing and Preservation
Volume46
Issue number3
Early online date8 Jan 2022
DOIs
Publication statusPublished - Mar 2022
MoE publication typeA1 Journal article-refereed

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