Dall'Acua Katry, Klein Manuela Poletto, Tech Bárbara Iegli, Fontana Alessandra, Crepalde Ludmylla Tamara, Wagner Roger, de Oliveira Fernanda de Candido, Sant'Anna Voltaire
Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil.
Nutrition Department, Federal University of Health Sciences of Porto Alegre, Porto Alegre 90050-170, Brazil.
Microorganisms. 2025 Jan 2;13(1):66. doi: 10.3390/microorganisms13010066.
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.
废弃面包（WB）已被作为一种替代成分进行研究，以增加啤酒生产链中的可持续足迹。关于WB对啤酒酿造影响的文献存在空白。因此，目标是评估在精酿啤酒中添加WB替代小麦片的效果。制备了三种不同WB浓度的配方，并监测糖化过程中葡萄糖和麦芽糖的浓度；对啤酒进行乙醇、甘油、乙酸、乳酸、pH值、酸度、浊度、颜色和挥发性化合物的分析。由经过培训的小组进行感官分析。在糖化初期，添加WB的麦芽汁中糖的浓度较高，而在末期，对照麦芽汁中的糖浓度较高。添加WB导致啤酒的浊度较低、颜色较深，乙醇、甘油和乙酸的浓度较低。在挥发性化合物中，D-柠檬烯、十二烷酸乙酯、庚醇、乙醛和乙酸乙酯应作为WB存在的标志物进一步研究。当小麦片替代量更大时，经过培训的小组观察到香蕉气味和风味的强度更高。WB是啤酒生产的低成本有效成分，尽管其大规模使用还需要更多工作。
