Title The contribution of new breed purple wheat (8526-2 and 8529-1) varieties wholemeal flour and sourdough to quality parameters and acrylamide formation in wheat bread /
Authors Klupsaite, Dovilė ; Kaminskaite, Aura ; Rimsa, Arnoldas ; Grybaite, Agne ; Stankaityte, Agne ; Sileikaite, Ausra ; Svetlauskaite, Elzbieta ; Cesonyte, Emilija ; Urbone, Giedre ; Pilipavicius, Karolis ; Vaiginyte, Konstancija ; Vaisvilaite, Marija ; Prokopenko, Vilte ; Stukonyte, Giedre ; Starkute, Vytaute ; Zokaityte, Egle ; Lele, Vita ; Cernauskas, Darius ; Mockus, Ernestas ; Liatukas, Zilvinas ; Ruzgas, Vytautas ; Rocha, João Miguel ; Bartkiene, Elena
DOI 10.3390/fermentation8120724
Full Text Download
Is Part of Fermentation.. Basel : MDPI. 2022, vol. 8, iss. 12, art. no. 724, p. 1-21.. ISSN 2311-5637
Keywords [eng] acrylamide ; antioxidant activity ; bread ; fermentation ; lactic acid bacteria ; purple wheat
Abstract [eng] The aim of this study was to evaluate the influence of purple wheat (varieties 8526-2 and 8529-1) wholemeal flour (PWWF) left untreated or fermented with Lactiplantibacillus plantarum No. 135 on the quality parameters of and acrylamide formation in wheat bread. Different quantities (5, 10, 15, and 20%) of PWWF were tested for bread preparation. Acidity, colour characteristics, hardness, enzyme activities, and antioxidant activity of PWWF, as well as bread quality and acrylamide concentration, were analysed. Differences in LAB count and amylolytic and proteolytic enzyme activities between two varieties of non-treated and fermented PWWF were not found. Fermentation increased DPPH-scavenging activity and reduced hardness of both PWWF varieties. A very strong positive correlation was found between total phenolic compound content and antioxidant activity in PWWF (r = 0.816, p = 0.001). In most cases, PWWF addition lowered bread specific volume and mass loss after baking. After 72 h of storage, bread with 5% PWWF showed the lowest hardness. Addition of 15% PWWF to bread increased overall acceptability. Fermentation and wheat variety significantly affected bread crumb a* colour coordinates. Addition of fermented PWWF significantly decreased acrylamide formation in bread (p ≤ 0.0001), and bread with 5% PWWF variety 8526-1 had the lowest acrylamide content. In conclusion, the addition of new-breed PWWF to wheat bread improved certain quality parameters, while PWWF fermented with L. plantarum possessed DPPH-scavenging activity and can be recommended for acrylamide reduction in wheat bread.
Published Basel : MDPI
Type Journal article
Language English
Publication date 2022
CC license CC license description