Fois Simonetta, Tolu Valentina, Sanna Vanna, Loddo Antonio, Sanna Manuela, Piu Piero Pasqualino, Piras Daniela, Roggio Tonina, Catzeddu Pasquale
Porto Conte Ricerche, Loc. Tramariglio, 07041 Alghero, Italy.
MFM Sunalle, Via Ogliastra 10, 08023 Fonni, Italy.
Microorganisms. 2025 Jul 25;13(8):1745. doi: 10.3390/microorganisms13081745.
Surplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a new carasau baking process. Selected lactic acid bacteria () and yeast strains ( and ) were used to inoculate three substrates: bread residue (S1), bread residue supplemented with durum wheat middlings (S2), and semolina (S3). Sourdoughs were refreshed for five days by backslopping, and microbiological and physicochemical analyses were performed. Results indicated that incorporating wheat middlings into bread residue enhanced microbial performance, as evidence by a decrease in pH from 6.0 to around 4.5 compared to using bread residue alone as a substrate. Carasau bread produced with the sourdough derived from bread residue and wheat middlings exhibited comparable physicochemical properties to commercial baker's yeast carasau bread, but had better sensory properties, scoring a mean acceptability of 7.0 versus 6.0 for baker's yeast bread. These results show that bread residue supplemented with wheat middlings can serve as a sourdough substrate, allowing its reuse in the baking process to produce high-quality carasau bread and promote the circular economy.
在许多国家，剩余面包在食物浪费中占很大比例。本研究有两个重点：第一，研究卡拉索面包残渣作为酸面团底物的用途；第二，将这种酸面团重新用于新的卡拉索烘焙过程。选用乳酸菌（）和酵母菌株（和）接种三种底物：面包残渣（S1）、添加硬质小麦麸皮的面包残渣（S2）和粗粒小麦粉（S3）。通过回接对酸面团进行了五天的复壮，并进行了微生物学和理化分析。结果表明，与单独使用面包残渣作为底物相比，在面包残渣中加入小麦麸皮可提高微生物性能，pH值从6.0降至约4.5即可证明。用面包残渣和小麦麸皮制成的酸面团制作的卡拉索面包，其理化性质与商业面包师酵母制作的卡拉索面包相当，但感官性质更好，面包师酵母面包的平均可接受性评分为6.0，而该面包为7.0。这些结果表明，添加小麦麸皮的面包残渣可作为酸面团底物，使其在烘焙过程中得以再利用，从而生产出高质量的卡拉索面包，并促进循环经济。
