Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

Recycling of substandard bread, technological waste and bread from the distribution network is a promising way management raw materials saving. In order to optimize old recycling process improve quality finished products, new resource-saving technology for rye–wheat was developed. It found that use under 25% crumbs instead flour possible in liquid sourdough with moisture content 70%. When dosage increased 50 100%, acid accumulation slowed down, lifting force deteriorated, viscosity increased, which may makes it difficult or impossible pump industrial process. The made had better capacity contained more alcohol volatile acids than control. using comparable control traditional sourdough. Liquid rye recycled allowed shelf life extension by slowing down staling. No effect on mold rate when