5 Upcycling of surplus bread using tailored biotransformation
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Mikko Immonen
Abstract
Edible surplus bread from the baking industry is mostly downgraded for bioethanol production or animal feed. However, novel biotransformation processes provide opportunities for safe and efficient upcycling of the surplus bread within bakery production. Tailored fermentation (sourdough technology) and enzymatic treatments can transform the technological and nutritional features of the surplus bread to better fit for recycling as a new dough ingredient. Lactic acid bacteria can be used to acidify the surplus bread matrix and to produce texture-enhancing exopolysaccharides or antifungal peptides. Furthermore, bakery enzymes can be used to degrade gelatinized starch or denatured gluten in the surplus bread to obtain higher amounts of fermentable sugars or free amino nitrogen. In this chapter, the recent progress and perspectives of surplus bread biotransformation are being reviewed, aiming at complete utilization of the material.
Abstract
Edible surplus bread from the baking industry is mostly downgraded for bioethanol production or animal feed. However, novel biotransformation processes provide opportunities for safe and efficient upcycling of the surplus bread within bakery production. Tailored fermentation (sourdough technology) and enzymatic treatments can transform the technological and nutritional features of the surplus bread to better fit for recycling as a new dough ingredient. Lactic acid bacteria can be used to acidify the surplus bread matrix and to produce texture-enhancing exopolysaccharides or antifungal peptides. Furthermore, bakery enzymes can be used to degrade gelatinized starch or denatured gluten in the surplus bread to obtain higher amounts of fermentable sugars or free amino nitrogen. In this chapter, the recent progress and perspectives of surplus bread biotransformation are being reviewed, aiming at complete utilization of the material.
Kapitel in diesem Buch
- Frontmatter I
- Preface V
- Contents VII
- List of contributing authors IX
- Introduction 1
- 1 Microbiological quality and safety – a general overview 5
- 2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain 11
- 3 Microbiological and chemical safety of African herbal and natural products 21
- 4 Fermented foods and novel or upgraded raw materials for food commodities by microbial communities 47
- 5 Upcycling of surplus bread using tailored biotransformation 99
- 6 Different strategies for viral and bacterial prevention and eradication from foods 107
- 7 Pandemic situation and safe transportation, storage, and distribution for food catering and deliveries 149
- About the editor 173
- Index 175
Kapitel in diesem Buch
- Frontmatter I
- Preface V
- Contents VII
- List of contributing authors IX
- Introduction 1
- 1 Microbiological quality and safety – a general overview 5
- 2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain 11
- 3 Microbiological and chemical safety of African herbal and natural products 21
- 4 Fermented foods and novel or upgraded raw materials for food commodities by microbial communities 47
- 5 Upcycling of surplus bread using tailored biotransformation 99
- 6 Different strategies for viral and bacterial prevention and eradication from foods 107
- 7 Pandemic situation and safe transportation, storage, and distribution for food catering and deliveries 149
- About the editor 173
- Index 175
