Valorisation of bread surplus as ingredients: impact of milling on bread powders properties
Abstract
Unsold bread in bakeries represents a significant amount of food waste in France. While surplus bread valorisation by fermentation has been widely studied, only few works has been done on their use as powders as food ingredients. The aim of this work is to study the impact of milling conditions on the properties of surplus bread powders using a powder engineering approach. It also seeks to describe the relationships between the properties of these powders and to discuss the fracture mechanisms of the bread matrix during the milling process. In this study, French "baguettes tradition type" were milled using a stone mill or a cutting mill, under different conditions to study the influence of the settings of each mill. The results demonstrated that bread powder produced on stone mill are finer (d 50 = 187 μm) than bread powder produced on cutting mill (d 50 = 339 μm). The linear effect of rotation speed and the millstone gap on bread powder properties were high. A positive non-linear correlation was used to discuss the relationships between the particles sizes distribution and powder poured bulk density. The hydration properties of bread powders partly depends on the milling conditions of surplus bread.
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BibTeX
@article{pinto2026valorisation,
title = {{Valorisation of bread surplus as ingredients: impact of milling on bread powders properties}},
author = {Enora Pinto and Tiphaine Lucas and Adrien Réau and Reine Barbar and Bernard Cuq},
journal = {LWT - Food Science and Technology},
year = {2026},
month = oct,
doi = {10.1016/j.lwt.2026.119815},
url = {https://hal.inrae.fr/hal-05837457v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Valorisation of bread surplus as ingredients: impact of milling on bread powders properties
AU - Enora Pinto
AU - Tiphaine Lucas
AU - Adrien Réau
AU - Reine Barbar
AU - Bernard Cuq
PY - 2026
DA - 2026/10/23
JO - LWT - Food Science and Technology
DO - 10.1016/j.lwt.2026.119815
UR - https://hal.inrae.fr/hal-05837457v1
AB - Unsold bread in bakeries represents a significant amount of food waste in France. While surplus bread valorisation by fermentation has been widely studied, only few works has been done on their use as powders as food ingredients. The aim of this work is to study the impact of milling conditions on the properties of surplus bread powders using a powder engineering approach. It also seeks to describe the relationships between the properties of these powders and to discuss the fracture mechanisms of the bread matrix during the milling process. In this study, French "baguettes tradition type" were milled using a stone mill or a cutting mill, under different conditions to study the influence of the settings of each mill. The results demonstrated that bread powder produced on stone mill are finer (d 50 = 187 μm) than bread powder produced on cutting mill (d 50 = 339 μm). The linear effect of rotation speed and the millstone gap on bread powder properties were high. A positive non-linear correlation was used to discuss the relationships between the particles sizes distribution and powder poured bulk density. The hydration properties of bread powders partly depends on the milling conditions of surplus bread.
SN - 0023-6438
SN - 1096-1127
ER -