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Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS 135 that influence the quality of mixed rye–wheat bread, including acrylamide formation
Author(s) -
Bartkiene Elena,
Bartkevics Vadims,
Pugajeva Iveta,
Krungleviciute Vita,
Mayrhofer Sigrid,
Domig Konrad
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13412
Subject(s) - lactobacillus plantarum , acrylamide , food science , starter , fermentation , wheat bread , bread making , chemistry , whole wheat , wheat flour , barley flour , biology , lactic acid , agronomy , bacteria , organic chemistry , copolymer , polymer , genetics
A Lactobacillus plantarum strain was used for the production of rye, wheat, barley, and oat sourdoughs, and the influence of different sourdoughs on mixed rye–wheat bread quality parameters and acrylamide formation was evaluated. L. plantarum LUHS 135 demonstrated versatile carbohydrate metabolism, good growth and acidification rates, and the ability to excrete amylolytic and proteolytic enzymes in various cereal sourdoughs. The same starter and different cereal substrates allow to produce sourdoughs showing different characteristics. The type of sourdough and its quantity had significant influence on acrylamide content in bread ( P ≤ 0.0001), and using 5% or 10% of wheat sourdough, 5%, 15%, or 20% of barley sourdough, and 5% or 15% of oat sourdough, it is possible to reduce acrylamide content in bread. Thus, manufacturers need to take into account application of apparent technological approaches for acrylamide in bread reducing.