Sourdough-type bread from waste bread crumb

Optimal conditions for sourdough production from waste bread containing sugar were studied. Using a dough prepared with 50% white bread crumb in water instead of 35% crumb, high levels of acidity were formed at 35°C with a commercial lyophilized starter containingLactobacillus plantarum. The effect of temperature (25 or 35°C) on titratable acidity development was equivalent to crumb concentration (35 or 50%). Cell growth stopped after 12–24 h but acid production continued for more than 48 h. Best results were obtained with whole wheat bread crumb followed by sweet-type crumb (about 8% sugar, dry basis) and white bread crumb. Two commercial sources ofLactobacillus plantarum, one meat starter and one bread starter, were screened based on acid production in fermented bread crumb.