Trends in bread waste utilisation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F23%3A43922850" target="_blank" >RIV/62156489:43210/23:43922850 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.tifs.2023.01.004" target="_blank" >https://doi.org/10.1016/j.tifs.2023.01.004</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.tifs.2023.01.004" target="_blank" >10.1016/j.tifs.2023.01.004</a>
Alternative languages
Result language
angličtina
Original language name
Trends in bread waste utilisation
Original language description
Background: Bread is the most consumed food and one of the most wasted foods in the world. Every year, millions of tonnes of bread are wasted worldwide. The reason for this is the rapid spoilage of bakery products. This results in a large amount of unused bread in supermarkets and households. However, waste bread could be used as a renewable raw material. The most discussed strategy for recycling bakery waste is fermentation. But there are other methods to utilise bread waste, which will be discussed in the present review. Scope and approach: In this review, we examine the latest trends in bread waste recycling; explore the possibilities for producing new chemicals, foods and other products and materials; and determine the efficiency of using bread waste to produce sugar used to make a new product through fermentation and other technologies. Key findings and conclusions: Bread waste is a good feedstock for microorganisms such as bacteria, fungi and yeasts. These microorganisms produce glucose from bread waste. After glucose extraction, the hydrolysate can be further fermented by microorganisms to produce lactic acid, hydrogen, ethanol, 2,3-butanediol, paramylon and syngas. Bread waste is also used to produce textiles and graphene. Already now, the processing of stale bread by extrusion to make a new product is used in manufacturing. In the last decade, craft breweries have learnt to use leftover bread to brew beer, saving millions of slices of bread each year.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Trends in Food Science & Technology
ISSN
0924-2244
e-ISSN
1879-3053
Volume of the periodical
132
Issue of the periodical within the volume
February
Country of publishing house
GB - UNITED KINGDOM
Number of pages
10
Pages from-to
93-102
UT code for WoS article
000979499100001
EID of the result in the Scopus database
2-s2.0-85146048206