RT info:eu-repo/semantics/article
T1 Physical properties of flours obtained from wasted bread crusts and crumbs
A1 Fernández Peláez, Juan
A1 Guerra Oliveira, Priscila
A1 Gallego Gallego, Cristina
A1 Gómez Pallarés, Manuel
K1 Bread
K1 Pan
K1 Rheology
K1 Reología
K1 Nutrition
K1 Food - Biotechnology
K1 Harina - Análisis
K1 Harina - Calidad - Control
K1 Sustainable development
K1 Desarrollo sostenible
K1 3104.06 Nutrición
K1 3309 Tecnología de Los Alimentos
AB One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.
PB MDPI
SN 2304-8158
YR 2021
FD 2021
LK https://uvadoc.uva.es/handle/10324/59921
UL https://uvadoc.uva.es/handle/10324/59921
LA eng
NO Foods, 2021, Vol. 10, Nº. 2, 282
NO Producción Científica
DS UVaDOC
RD 14-oct-2024