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Bartkiene, E; Bartkevics, V; Pugajeva, I; Krungleviciute, V; Mayrhofer, S; Domig, K.
(2017): Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation
INT J FOOD SCI TECH. 2017; 52(6): 1473-1482. FullText FullText_BOKU

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 LUHS135 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 (P0.0001), 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.
Authors BOKU Wien:
Domig Konrad
Mayrhofer Sigrid

Find related publications in this database (Keywords)
Lactobacillus plantarum
mixed rye-wheat bread

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