Effect of Crumbles from Different Bread Types on Dough Rheology and Properties of Baked Goods: A Strategy to Reduce Bread Waste

Abstract Bread is among the most discarded foods globally. The objective of this study was to investigate incorporating bread crumbles into baked goods as a strategy for bread waste reduction. Three bread types (white (W), whole-grain (WG), and whole-grain with seeds (S)) were converted into crumbles. These were used in bread and muffins by replacing 10–30% (bread) or 10–50% (muffins) of wheat flour. W-type crumbles had high starch, WG crumbles had high arabinoxylan, and S-type crumbles had high protein and lipid content. Dough properties were evaluated via the Farinograph and Extensograph. Crumble addition increased water absorption and development time of bread dough but decreased dough stability, extensibility, and maximum resistance to extension in a dose-dependent manner. Above 10%, crumbles reduced specific volumes (30–44% for bread, 8–9% and 14–17% at 30% and 50% in muffins, respectively), increased firmness, and made bread loaves and muffins darker. In contrast, bread with 10% and muffins with 10% and 30% crumbles possessed similar properties, including sensory attributes, to controls. Bread with S-type crumbles had a different flavor profile than other breads, particularly at higher substitution levels. Ten percent of any crumble type could be incorporated without significantly impairing quality, highlighting industrial feasibility. Above 10%, the crumble type, i.e., the ingredients for the bread used to make the crumbles, became a critical factor. This study was the first to compare crumbles from different bread types. Results showed that incorporating bread crumbles into bread and muffin recipes is a suitable strategy to recycle surplus bread and contribute to waste reduction.