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Stale bread waste recycling as ingredient for fresh oven‐baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility

https://doi.org/10.1002/jsfa.12442
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jsfa.8955openalex-snapshot
Starch digestibility: past, present, and future
inferredcites →https://doi.org/10.1006/abio.1999.4320openalex-snapshot
Spectroscopic Methods for Analysis of Protein Secondary Structure
inferredcites →https://doi.org/10.1006/fmic.1998.0209openalex-snapshot
Sourdough-type bread from waste bread crumb
inferredcites →https://doi.org/10.1007/s00217-008-0936-5openalex-snapshot
Characterization of the Maillard reaction in bread crisps
inferredcites →https://doi.org/10.1007/s00217-016-2832-8openalex-snapshot
Staling and water dynamics in high-gluten bread
inferredcites →https://doi.org/10.1007/s10163-020-01102-6openalex-snapshot
Food loss and food waste recovery as animal feed: a systematic review
inferredcites →https://doi.org/10.1016/0008-6215(95)00270-7openalex-snapshot
Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy
inferredcites →https://doi.org/10.1016/j.biortech.2017.09.020openalex-snapshot
Anaerobic digestion of food waste – Challenges and opportunities
inferredcites →https://doi.org/10.1016/j.carbpol.2019.115244openalex-snapshot
A more general approach to fitting digestion kinetics of starch in food
inferredcites →https://doi.org/10.1016/j.carbpol.2021.117738openalex-snapshot
α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions
inferredcites →https://doi.org/10.1016/j.eurpolymj.2004.03.011openalex-snapshot
Synthesis and characterization of poly(methacrylic acid) hydrogels for metoclopramide delivery
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126240openalex-snapshot
Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch
inferredcites →https://doi.org/10.1016/j.foodres.2021.110477openalex-snapshot
Mastication of crisp bread: Role of bread texture and structure on texture perception
inferredcites →https://doi.org/10.1016/j.ijbiomac.2020.11.023openalex-snapshot
Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread
inferredcites →https://doi.org/10.1016/j.jclepro.2020.125484openalex-snapshot
Food waste management: A review of retailers’ business practices and their implications for sustainable value
inferredcites →https://doi.org/10.1016/j.jcs.2012.04.012openalex-snapshot
Effect of legume flours on baking characteristics of gluten-free bread
inferredcites →https://doi.org/10.1016/j.jcs.2018.12.005openalex-snapshot
Bread crumbs extrudates: A new approach for reducing bread waste
inferredcites →https://doi.org/10.1016/j.lwt.2016.02.031openalex-snapshot
Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour
inferredcites →https://doi.org/10.1016/j.lwt.2022.114281openalex-snapshot
Redistribution of surplus bread particles into the food supply chain
inferredcites →https://doi.org/10.1016/j.resconrec.2016.11.024openalex-snapshot
Life cycle assessment of supermarket food waste
inferredcites →https://doi.org/10.1016/j.resconrec.2019.04.027openalex-snapshot
Bread loss rates at the supplier-retailer interface – Analysis of risk factors to support waste prevention measures
inferredcites →https://doi.org/10.1016/j.scitotenv.2021.150414openalex-snapshot
Investigation of the aerobic biochemical treatment of food waste: A case study in Zhejiang and Jiangsu provinces in China
inferredcites →https://doi.org/10.1016/j.wasman.2018.01.014openalex-snapshot
Food waste and the food-energy-water nexus: A review of food waste management alternatives
inferredcites →https://doi.org/10.1016/s0308-8146(00)00130-8openalex-snapshot
Methods for the study of starch retrogradation
inferredcites →https://doi.org/10.1021/acs.langmuir.9b01435openalex-snapshot
Pore Size-Dependent Structure of Confined Water in Mesoporous Silica Films from Water Adsorption/Desorption Using ATR–FTIR Spectroscopy
inferredcites →https://doi.org/10.1021/jf010076uopenalex-snapshot
Physicochemical Studies of Caroubin: A Gluten-like Protein
inferredcites →https://doi.org/10.1063/1.451383openalex-snapshot
Raman isosbestic points from liquid water
inferredcites →https://doi.org/10.1080/10643389.2021.1923976openalex-snapshot
Innovative conversion of food waste into biofuel in integrated waste management system
inferredcites →https://doi.org/10.1080/10942912.2015.1076458openalex-snapshot
Effect of High Electric Field on Secondary Structure of Wheat Gluten
inferredcites →https://doi.org/10.1111/1541-4337.12143openalex-snapshot
Starch Retrogradation: A Comprehensive Review
inferredcites →https://doi.org/10.1177/1082013213488381openalex-snapshot
Effect of heat treatment on wheat dough rheology and wheat protein solubility
inferredcites →https://doi.org/10.1515/ijfe-2019-0100openalex-snapshot
The effect of the stale bread flour addition on flour and bread quality
inferredcites →https://doi.org/10.3390/foods10020282openalex-snapshot
Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs
inferredcites →https://doi.org/10.3390/foods10081759openalex-snapshot
Waste Bread as Main Ingredient for Cookie Elaboration

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Methodological Framework for Supporting Bioprospecting Re-Search: A Case Study on Carrot (Daucus Carota L.) Crop By-Products
inferred← citeshttps://doi.org/10.1007/s42768-025-00276-9openalex-snapshot
Solid-state fermentation of waste bread by Aspergillus oryzae and Rhizopus oryzae: enzymatic hydrolysis and phenolic release
inferred← citeshttps://doi.org/10.1016/j.carbpol.2025.123915openalex-snapshot
Regulation of retrogradation and textural properties of mung bean starch gels during storage: Role of cooling rate
inferred← citeshttps://doi.org/10.1016/j.fbp.2026.05.012openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.fpsl.2024.101417openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.heliyon.2025.e41822openalex-snapshot
Methodological framework for supporting phytochemical bioprospecting re-search: A case study on carrot (Daucus carota L.) crop by-products
inferred← citeshttps://doi.org/10.1016/j.indcrop.2025.121426openalex-snapshot
Development of smart food packaging from bread waste-derived starch and carbon quantum dots
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116867openalex-snapshot
Effects of water-unextractable arabinoxylan from wheat processing wastewater on the quality characteristics of multigrain bread
inferred← citeshttps://doi.org/10.1016/j.rcradv.2024.200229openalex-snapshot
A classification of food products to enhance circular economy and reduce waste: A systematic literature review
inferred← citeshttps://doi.org/10.1016/j.wasman.2024.06.028openalex-snapshot
Nutritional and sensory parameters of amazake from the recycling of stale bread
inferred← citeshttps://doi.org/10.1080/15428052.2026.2671393openalex-snapshot
The Effect of Stale White and Whole Wheat Bread Flour on the Flour, Dough and Cookie Quality
inferred← citeshttps://doi.org/10.1080/87559129.2025.2450046openalex-snapshot
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
inferred← citeshttps://doi.org/10.15237/gida.gd23023openalex-snapshot
TİP 5 DİRENÇLİ NİŞASTA: NİŞASTA KATILIM KOMPLEKSLERİ
inferred← citeshttps://doi.org/10.1590/1413-7054202549007425openalex-snapshot
Upcycling food waste flour into dry wheat pasta production: Impact on color, textural and structural characteristics, and in vitro protein and starch digestibility
inferred← citeshttps://doi.org/10.3390/foods13091398openalex-snapshot
Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review
inferred← citeshttps://doi.org/10.3390/foods13111767openalex-snapshot
Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace
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