Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer
Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes...
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/13/1/66 |
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| author | Katry Dall’Acua Manuela Poletto Klein Bárbara Iegli Tech Alessandra Fontana Ludmylla Tamara Crepalde Roger Wagner Fernanda de Candido de Oliveira Voltaire Sant’Anna |
| author_facet | Katry Dall’Acua Manuela Poletto Klein Bárbara Iegli Tech Alessandra Fontana Ludmylla Tamara Crepalde Roger Wagner Fernanda de Candido de Oliveira Voltaire Sant’Anna |
| author_sort | Katry Dall’Acua |
| collection | DOAJ |
| description | Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes in a craft beer. Three formulations with different concentrations of WB were produced and monitored for glucose and maltose concentrations in the mash; the beer was analyzed for ethanol, glycerol, acetic acid, lactic acid, pH, acidity, turbidity, color, and volatile compounds. Sensory analysis was performed by a trained panel. In the initial stages of mashing, a higher concentration of sugars was found in the wort with WB added, while, at the end stages, this was higher in the control wort. The addition of WB resulted in beers with a lower turbidity, darker color, and lower concentrations of ethanol, glycerol, and acetic acid. Among the volatile compounds, D-limonene, ethyl dodecanoate, heptanol, acetaldehyde, and ethyl acetate should be further explored as markers for the presence of WB. Higher intensities of banana odor and flavors were observed by the trained panel when there was a greater substitution of wheat flakes. WB is a low-cost and effective ingredient for beer production, although more work is needed for its large-scale use. |
| format | Article |
| id | doaj-art-e77a3c81062743a1a31cfca5e347fb83 |
| institution | Kabale University |
| issn | 2076-2607 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj-art-e77a3c81062743a1a31cfca5e347fb832025-01-24T13:42:29ZengMDPI AGMicroorganisms2076-26072025-01-011316610.3390/microorganisms13010066Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft BeerKatry Dall’Acua0Manuela Poletto Klein1Bárbara Iegli Tech2Alessandra Fontana3Ludmylla Tamara Crepalde4Roger Wagner5Fernanda de Candido de Oliveira6Voltaire Sant’Anna7Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, BrazilLife and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, BrazilLife and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, BrazilDepartment for Sustainable Food Process (DiSTAS), Faculty of Agriculture, Food and Environmental Sciences, Catholic University of the Sacred Heart, 26100 Cremona, ItalyDepartment of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, BrazilDepartment of Food Science and Technology, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, BrazilDepartment of Food Science and Technology, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, BrazilLife and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, BrazilWasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes in a craft beer. Three formulations with different concentrations of WB were produced and monitored for glucose and maltose concentrations in the mash; the beer was analyzed for ethanol, glycerol, acetic acid, lactic acid, pH, acidity, turbidity, color, and volatile compounds. Sensory analysis was performed by a trained panel. In the initial stages of mashing, a higher concentration of sugars was found in the wort with WB added, while, at the end stages, this was higher in the control wort. The addition of WB resulted in beers with a lower turbidity, darker color, and lower concentrations of ethanol, glycerol, and acetic acid. Among the volatile compounds, D-limonene, ethyl dodecanoate, heptanol, acetaldehyde, and ethyl acetate should be further explored as markers for the presence of WB. Higher intensities of banana odor and flavors were observed by the trained panel when there was a greater substitution of wheat flakes. WB is a low-cost and effective ingredient for beer production, although more work is needed for its large-scale use.https://www.mdpi.com/2076-2607/13/1/66ale beerwasted breadfood wastesugarsvolatile compoundssensory analysis |
| spellingShingle | Katry Dall’Acua Manuela Poletto Klein Bárbara Iegli Tech Alessandra Fontana Ludmylla Tamara Crepalde Roger Wagner Fernanda de Candido de Oliveira Voltaire Sant’Anna Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer Microorganisms ale beer wasted bread food waste sugars volatile compounds sensory analysis |
| title | Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer |
| title_full | Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer |
| title_fullStr | Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer |
| title_full_unstemmed | Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer |
| title_short | Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer |
| title_sort | understanding the utilization of wasted bread as a brewing adjunct for producing a sustainable wheat craft beer |
| topic | ale beer wasted bread food waste sugars volatile compounds sensory analysis |
| url | https://www.mdpi.com/2076-2607/13/1/66 |
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