Investigation of quantity, quality and usage of leftover bread in human and animal nutrition

Abstract

Lack of food for the continually growing population is becoming an increasing problem in the world and in our country as well. One of the solutions to increase food and feed supplies may be the use of novel technologies in bioindustry. On the basis of numerous inquiries made in small bakeries, large industrial bakeries and supermarket chains, restaurants, and municipal service companies, there is evidence for large quantities of leftover bread. Bread is a dominant cereal product and a staple food in numerous countries. It is made from flour and water as basic ingredients and some minor ingredients; by mixing, shaping, fermentation and baking. In our population, it has been a habit to use only fresh bread; bread one day post baking is considered aged due to staling and usually discarded. This paper focuses on several issues relating to leftover bread: quantity, quality and safety issues of old bread in light of elaborating possibilities for further uses.