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Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

Nachi, Insaf, Fhoula, Imene, Smida, Imen, Ben Taher, Imen, Chouaibi, Moncef, Jaunbergs, Janis, Bartkevics, Vadims, Hassouna, Mnasser
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.92 pp. 435-441
Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici, acidification, acrylamides, aeration, bakers yeast, color, fermentation, hardness, lactic acid bacteria, pH, reducing sugars, sensory evaluation, sourdough
Four isolated lactic acid bacteria LAB strains Lactobacillus brevis, Lactobacillus plantarum, Pediococcus pentoseus, and Pediococcus acidilactici were selected and used to inoculate sourdough in order to reduce acrylamide content. After fermentation for 16 h, all of the inoculated sourdoughs showed lower pH values compared to the spontaneous sourdough. This acidification was accompanied by a significant (p < 0.05) increase in the concentration of reducing sugars. The baked bread samples made with the tested LAB strains showed significantly reduced acrylamide content, in particular for the sample inoculated with P.acidilactici (5.64 μg/kg), compared to the bread sample prepared with baker's yeast (35.6 μg/kg). The resulting breads were also evaluated for several other quality parameters. The highest softness was registered for the breads obtained from the fermentation by P.acidilactici (2704 g). The different tested strains also influenced the color, the void fraction, and the cell density of the breads. The sensory evaluation indicated that the crust color, crumb aeration, as well as the salty and acidic tastes were not significantly affected by sourdough incorporation. However, breads made from LAB sourdoughs were more appreciated by the tasters. This study proved the suitability use of the selected P.acidilactici strain for industrial-scale bread production.