VALORIZATION OF RED RICE WINE LEES AS A PARTIAL WHEAT FLOUR SUBSTITUTE IN SANDWICH BREAD: EFFECTS ON NUTRITIONAL QUALITY AND BIOACTIVE COMPOUNDS

Abstract

Red rice wine lees (RRWL) were obtained following alcoholic fermentation. The lees were totally de-alcoholicized and dried to preserve the nutrients and beneficial components that remained in them. The RRWL powder was then used as a partial replacement for wheat flour (5, 10, 15, 20%, and control sample) in sandwich bread production. The particle size distribution reveals that the smallest particle size (6.54 μm) has the largest dispersion (57.18%) and larger particle sizes exhibit narrower dispersion. Replacing 15% of the wheat flour in the recipe with RRWL powder produced sandwich bread of greater quality (increased protein, lipid, ash, fiber, and bioactive compounds). Scanning electron microscopy pictures indicated substantial variations in bread crumb microstructure between control bread (100% wheat flour) and bread with 15% wheat flour replaced by RRWL powder. These microscopic changes offer a structural explanation for the deterioration of technological qualities such as reduced specific volume and increased bread crumb hardness. The research on the effective use of this by-product has enhanced the quality of sandwich bread, bringing it in line with the trend of reducing gluten in human food and, ultimately, aiming for the objective of constructing a circular economy, which many countries across the world are pursuing.