RT info:eu-repo/semantics/article
T1 Waste bread as main ingredient for cookie elaboration
A1 Guerra Oliveira, Priscila
A1 Belorio, Mayara
A1 Gómez Pallarés, Manuel
K1 Bread
K1 Food waste
K1 Cookies
K1 Circular economy
K1 Food - Biotechnology
K1 31 Ciencias Agrarias
K1 3309 Tecnología de Los Alimentos
AB Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole wheat) milled with 200, 500 and 1000 μm sieves. Cookies were elaborated using 100% bread flours and combinations of 50% of bread flour and wheat flour. The rheology of the doughs, the dimensions of the cookies, their texture and colour were evaluated. Bread flour doughs presented higher G’ (elastic modulus), G” (viscous modulus) values than the control, especially with increased particle size. Bread flour cookies had a smaller diameter and a harder texture than the control, but in the case of whole bread flours of larger particle sizes, those differences were reduced. Cookies made with bread flour had a darker colour and higher a* values. The 50% mixtures did not present significant differences with respect to the control in terms of dough rheology, hardness, or lightness. Although the spreading factor was reduced, it was more similar to the control than to 100% bread flour cookies. Wasted bread flour can thus be used to replace wheat flour in cookie formulations.
PB MDPI
SN 2304-8158
YR 2021
FD 2021
LK https://uvadoc.uva.es/handle/10324/59545
UL https://uvadoc.uva.es/handle/10324/59545
LA eng
NO Foods, 2021, Vol. 10, Nº. 8, 1759
NO Producción Científica
DS UVaDOC
RD 01-jun-2024