Volume 18, Issue 7 (2016)
JAST 2016, 18(7): 1793-1805 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Dastmalchi F, Razavi S H, Labbafi M, Faraji M. The Impact of Lactobacillus plantarum, Paracasei, Casei–Casei, and Sanfranciscensis on Reducing Acrylamide in Wheat Bread. JAST 2016; 18 (7) :1793-1805
URL: http://jast.modares.ac.ir/article-23-9378-en.html
URL: http://jast.modares.ac.ir/article-23-9378-en.html
1- Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Islamic Republic of Iran.
2- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Postal code: 31585-11167, P. O. Box 4111, Karaj, Islamic Republic of Iran.
2- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Postal code: 31585-11167, P. O. Box 4111, Karaj, Islamic Republic of Iran.
Abstract: (6136 Views)
Acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. In this study, the effect of the fermentation process by four Lactic Acid Bacteria (LAB) and yeaston an industrial scale, was studied on acrylamide reduction in bread. Results showed that the flour specifications and the kind of microorganisms in the fermentation process are important factors for acrylamide formation in bread. Acrylamide content in control bread which is fermented by yeast, containing the highest amount of reducing saccharides was found to be the highest (239.12 µg kg-1). Fermentation by LAB and yeast reduced acrylamide formation. Fermented bread with Lactobacillus paracasei showed the lowest amount of acrylamide (131.06 µg kg-1) due to its lower pH of sourdough (3.51) and glucose content (5.44 mg g-1). Bread leavened with lactic acid bacteria starters had the softest texture to yeast starter. The addition of sourdough starters with mean pH 3.56 decreased the pH of bread, causing enhancement of the texture and sensory properties, as well as reduction of acrylamide. The sourdough bread, especially fermented bread by L. paracasei had the lowest amount of acrylamide and softest texture during three days.
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2015/07/19 | Accepted: 2016/06/1 | Published: 2016/12/1
Received: 2015/07/19 | Accepted: 2016/06/1 | Published: 2016/12/1
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |