Bread crumbs extrudates: A new approach for reducing bread waste

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dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.contributor.authorSamray, Markus Nail
dc.contributor.authorMasatcioglu, Tugrul M.
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-09-18T20:19:58Z
dc.date.available2024-09-18T20:19:58Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractProcessing bread wastes constitutes a major problem for most bakeries. They are generally processed into bread crumbs and used in breading formulations. The aim of the study was to develop a new way of reducing bread wastes by processing bread crumbs in extrusion cooking. The effects of feed moisture and exit die temperature on physical and functional properties of bread crumbs extrudates (BCEs) were investigated in comparison to wheat flour extrudates (WFEs). Feed rate, screw speed and die hole diameter were kept constant (4.0 kg/h, 200 rpm and 2.0 mm, respectively). Exit die temperature was adjusted to 120, 135 or 150 degrees C, while feed moisture content was 13, 15 or 17%. Especially at low feed moisture content (13%), BCEs had higher expansion index values (7.57-8.07), than WFEs (5.88-6.01). The lowest bulk density values were 0.02 and 0.06 g cm(-3) for BCEs and WFEs, respectively. BCEs had significantly softer and more crispy textures than WFEs at all extrusion conditions studied. BCEs' dietary fibre contents (5.75-7.28%) were significantly higher than WFEs' (4.58-5.50%). Resistant starch contents also demonstrated a similar trend. These improved properties confirmed that, bread crumbs are promising raw material in extrusion cooking and expected to provide products with added-value from bread wastes.en_US
dc.identifier.doi10.1016/j.jcs.2018.12.005
dc.identifier.endpage136en_US
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85059330508en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage130en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2018.12.005
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9981
dc.identifier.volume85en_US
dc.identifier.wosWOS:000457950900020en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExtrusion cookingen_US
dc.subjectBread crumbsen_US
dc.subjectTotal dietary fibreen_US
dc.subjectFunctional propertiesen_US
dc.titleBread crumbs extrudates: A new approach for reducing bread wasteen_US
dc.typeArticleen_US

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