Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads.

Solid-state fermentation (SSF) presents low cost and the possibility of adding value to waste by generating products rich in enzymes. The production of enzymes by SSF and its application in bakery have been previously reported separately in the literature. However, very few studies combine both approaches to evaluate the feasibility of applying enzymes produced by SSF to bread processing.