LAUSR

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 for reincorporate food waste still useful and safe, into the production chain of food for human consumption. This work aims to contribute to study 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 content of BWF was higher. The baked loaf exhibited decreased lightness and yellowness, but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. FTIR analysis showed that the BWF addition induced important changes in the water, protein and starch molecular organization. Therefore, the 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 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 made with 100 g/100 g wheat flour. Higher replacement percentages of wheat flour by stale bread waste flour, produced unsuitable drawbacks in the white bread characteristics, but that might be deemed as convenient in other types of bakery products. This article is protected by copyright. All rights reserved.