2026-04-14T13:42:30Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/618762025-02-18T11:16:39Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Sigüenza Andrés, Teresa Pando Fernández, Valentín Gómez Pallarés, Manuel Rodríguez Nogales, José Manuel 2023-10-04T08:02:59Z 2023-10-04T08:02:59Z 2022 Foods, 2022, Vol. 11, Nº. 12, 1793 2304-8158 https://uvadoc.uva.es/handle/10324/61876 10.3390/foods11121793 1793 12 Foods 11 2304-8158 Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing liquefaction and saccharification at the same time. This process was compared with a traditional sequential hydrolysis. Temperature and pH conditions were optimized using a response surface design determining viscosity, reducing sugars and glucose concentration during the enzymatic processes. The optimal conditions of pH and temperature in the saccharification stage and the simultaneous hydrolysis were pretty similar. Results show that the slurry produced with simultaneous process had a similar glucose yield at 2 h, and at 4 h a yield higher than that obtained by the sequential method of 4 h and could reduce time and energy. eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ © 2022 The Authors Atribución 4.0 Internacional Bread Pan Alimentos - Procesos industriales Saccharification Reducing sugars Glucose Glucosa Hydrolysis Hidrólisis Amylases Enzymes Enzimas - Aplicaciones industriales Sustainable development Desarrollo sostenible Optimization of a simultaneous enzymatic hydrolysis to obtain a high-glucose slurry from bread waste info:eu-repo/semantics/article