According to the US Department of Energy, succinic acid (SA) is a top platform chemical that can be produced from biomass. Bread waste, which has high starch content, second most wasted food in UK and serve as potential low cost feedstock for production SA. This work evaluates environmental performance proposed biorefinery concept SA by fermentation waste bread using cradle-to-factory gate life...

This research was purposely to study and determine the physicochemical characteristics, sensory hypocholesterolemic effects of purple sweet potato bread made from flour, starch, fiber-rich flour starch processing waste on white male species Wistar rats conducted in vivo. used a non-factorial randomized block design model with treatment 100% standard feed, 25% mixture bread, combination 50% heal...

BACKGROUND Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. OBJECTIVE To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the ...

introduction: low quality and short shelf-life are the most important reasons for bread waste. statistics show that each iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. previously barley malt was used as an additive to improve the quality and shelf life of bread (including barbari bre...

Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...

Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout production process. This study investigated impact incorporating vegetable processing from tomatoes (TP) and bell peppers (PB) on dough characteristics bread quality, with concentrations TP PB ranging 3% 12% based flour weight. The addition influenced farinograph characteristics, increasing ...