Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility.

BACKGROUND: Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive to reincorporate food waste still useful and safe into the production chain of food for human consumption. This work aims to contribute to the study of the feasibility of recycling stale bread waste flour (BWF) into fresh oven-baked white bread, by replacing 0, 20, 40, 60, 80, and 100 g/100 g of the wheat flour with BWF. RESULTS: Storage and loss moduli increased as the BWF content increased. The baked loaf exhibited decreased lightness and yellowness but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. Fourier-transform infrared analysis showed that the BWF addition induced important changes in the water, protein, and starch molecular organization. Therefore, starch digestibility showed reductions in both rapidly and slowly digestible starch fractions. Principal component analysis revealed that replacements of up 20 g/100 g can produce white bread with textural, colour, and starch digestibility characteristics like that of the control bread. CONCLUSION: The fresh oven-baked white bread variation produced by replacing 20 g/100 g of the wheat flour with BWF exhibited comparable colour, volume, texture, and starch digestibility features as a control bread did made with 0 g/100 BWF. Higher replacement percentages of wheat flour by stale BWF produced unsuitable drawbacks in the white bread characteristics, but those might be deemed as convenient in other types of bakery products. © 2023 Society of Chemical Industry.

Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas.

BACKGROUND: Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g-1 ) to a basic masa formulation (water, 60 g 100 g-1 ; nixtamalized maize flour, 40 g 100 g-1 ) on the texture, staling and in vitro starch digestibility of maize tortillas made using a hot plate (200 °C). RESULTS: Textural analysis showed that CWO reduced hardness and increased the tensile strength of tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control tortilla without oleogel. CONCLUSION: The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. © 2019 Society of Chemical Industry.

A novel, simple, economic and effective method for retarding maize tortilla staling.

BACKGROUND: Staling of maize tortillas is a major drawback affecting their manufacture, commercialization and consumption. The development of methods that may help retard staling of maize tortillas is an ongoing research topic. In this work, a novel, simple, economic and effective method is proposed, based on adding completely gelatinized nixtamalized maize flour (GMF) dispersion to the basic masa formulation recipe (water, 600 g kg-1 ; nixtamalized maize flour, 400 g kg-1 ) in substitution of 50, 100 and 150 g kg-1 of water. RESULTS: Masa added with GMF showed increased water retention capacity, reduced freezable water content and improved flow and dynamic rheological properties and produced tortillas with decreased firmness. The infrared 1047/1022 cm-1 spectral ratio indicated that a more disordered starch granule arrangement was formed, while enthalpy peaks associated with starch retrogradation decreased. All the above indicators were more pronounced the higher was the GMF content. CONCLUSION: This work showed that GMF can play the role of a self-hydrocolloid anti-staling agent by retarding the retrogradation of maize starch and deterring the loss of water and rheological properties of masa and the increase in undesirable sensory characteristics of tortilla such as increased firmness. © 2018 Society of Chemical Industry.