Sustainable utilisation of surplus bread as the staple ingredient in product development and challenges in consumer acceptance.

Abstract

Authors propose the possibility of recycling bread waste as the main ingredient together with necessary ingredients to produce bread. Altogether five types of bread were made; a control bread with 0% waste bread flour (WBF) substitution, followed by 5%, 10%, 15% and 20% WBF. The current research study initially evaluates and compares the proximate and functional properties of bread waste flour (BWF). In addition, formulates different varieties of bread using different % of bread waste as a substitute for flour along with sensory and colour profiling of baked bread varieties. Moisture content decreased with an increase in BWF content, such that the 20% BWF sample depicted the least moisture content (8.97 ± 0.08). Crude protein and fat composition were influenced positively with an increase in BWF supplementation. 10% BWF sample (31.46±0.16), 5% BWF sample (28.52±0.27) showed the highest value of “L*”. According to consumer acceptance the BWF samples for each texture, taste and crispiness scored higher than control samples. Moreover, higher concentration BWF samples, namely 15% and 20% had higher emulsifying activity and stability. The recycled bread formulated from bread waste highlights the commercial importance of food waste as co-products in the socio-economic conditions of growing and manufacturing areas.