Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/59545
Título
Waste bread as main ingredient for cookie elaboration
Año del Documento
2021
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Foods, 2021, Vol. 10, Nº. 8, 1759
Resumo
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.
Materias (normalizadas)
Bread
Food waste
Cookies
Circular economy
Food - Biotechnology
Materias Unesco
31 Ciencias Agrarias
3309 Tecnología de Los Alimentos
ISSN
2304-8158
Revisión por pares
SI
Patrocinador
Junta de Castilla y León - (VA177P20)
TRANSCOLAB FEDER-Interreg España-Portugal - (project 0612_TRANS_CO_LAB_2_P)
TRANSCOLAB FEDER-Interreg España-Portugal - (project 0612_TRANS_CO_LAB_2_P)
Version del Editor
Propietario de los Derechos
© 2021 The authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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