requires high temperature pretreatment which is often catalyzed
using corrosive, non-ecological or costly agents like acids, alkali,
ionic liquids and others [3]. Moreover the efficiency of saccharification
and fermentation of lignocellulose is still much less efficient in
comparison to starches [4], but starchy raw materials are very
costly and the cost of the feedstock can exceed 65% of the price of
final product [5]. The solution to the problems of affecting food
prices by using agricultural crops for fuel production and the technological
difficulties with conversion of lignocellulosic biomass is
utilization of food industry wastes for production of biofuels. One
of the most promising food waste that can be processed into ethanol
is waste bread. It contains significant amount of starch that is
easily hydrolyzed to monomeric sugars using amylases, the amount
of starch and simple sugars in bread ranges 500–750 and 3–
50 g kg1 respectively [6]. Moreover bread contains 100–150 g kg1
of protein which, after hydrolysis to peptides and amino acids, is
essential for yeast growth and accelerated fermentation [7]. Waste
bread is also highly accessible raw material for ethanol processing.
The estimated wastage for bakery products ranges 7–10% of its total
requires high temperature pretreatment which is often catalyzed
using corrosive, non-ecological or costly agents like acids, alkali,
ionic liquids and others [3]. Moreover the efficiency of saccharification
and fermentation of lignocellulose is still much less efficient in
comparison to starches [4], but starchy raw materials are very
costly and the cost of the feedstock can exceed 65% of the price of
final product [5]. The solution to the problems of affecting food
prices by using agricultural crops for fuel production and the technological
difficulties with conversion of lignocellulosic biomass is
utilization of food industry wastes for production of biofuels. One
of the most promising food waste that can be processed into ethanol
is waste bread. It contains significant amount of starch that is
easily hydrolyzed to monomeric sugars using amylases, the amount
of starch and simple sugars in bread ranges 500–750 and 3–
50 g kg1 respectively [6]. Moreover bread contains 100–150 g kg1
of protein which, after hydrolysis to peptides and amino acids, is
essential for yeast growth and accelerated fermentation [7]. Waste
bread is also highly accessible raw material for ethanol processing.
The estimated wastage for bakery products ranges 7–10% of its total
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