Optimization of Fermentable Sugars Production from Stale Bread using Response Surface Methodology

Background: Bread is the major waste product worldwide. It contains a considerable amount of starch, which easily converted into sugars using enzymes. The aim this study was to produce fermentable from stale bread barley malt as substitute commercial Methods: Response surface methodology based on Box-Behnken design applied optimize parameters enzymatic hydrolysis such content (1.25, 2.5 and 3.75%), temperature (55, 62.5 70°C) time (1, 1.5 2 h) maximize yield. Result: This showed that had significant effect yield increased with increase in these two parameters. In contrast, no optimal were 2.75% for content, 64.41°C 1.31 h time. At conditions, at maximum reaching 63.21%. results suggested could potentially be used