DOI: 10.11118/978-80-7509-820-7-0129

THE PERSPECTIVE OF CIRCULAR FOOD WASTE MANAGEMENT IN THE COMBINED CASE OF BAKERY AND BREWERY

Alan DYMCHENKO, Milan GERŠL, Tomáš GREGOR

This work is focused on issues related to the circular economy of gastronomic waste, namely the reuse of residual products from bakeries in beer production in order to reduce the amount of waste from bakery leftovers and their use as a substitute for malt in brewing. The main aim is to verify the possibility of using bakery leftovers with the help of fermentation technologies (the production of alcoholic beverage from the bakery leftovers). Bakery leftovers in the form of ordinary bread are obtained from the bakery pilot plant. After the analyses, these leftovers are used for beer production.
Conducting research on the proposed topic will allow us to look at the production of beer from the perspective of the circular economy in the food industry and to promote more environmentally friendly food use.
In conclusion, after the sensory evaluation, we can say fullness and saturation weaken with the increasing concentration of bread and decreasing amount of malt. And there some defects of taste such as salt, kvass/yeast, diacetyl, which are caused by the composition of bread.
As a first sample, lager beer without bread substitute was used. Its lower results in total rating indicate that the evaluators have their preferences in other types of beer. Sample 5 (40:60), 6 (50:50), and 7 (60:40) with the higher concentration of bread were rated the lowest in the total rating.
Sample 2 (10:90) and 3 (20:80) with the lower concentration of bread were rated the highest in the total rating.

Keywords: gastronomic waste, brewery, bakery leftovers

pages: 129-135, Published: 2021, online: 2021