The contribution of scalded and scalded-fermented rye wholemeal flour to quality parameters and acrylamide formation in semi-wheat-rye bread /

Dovile Klupsaite; Vytaute Starkute; Egle Zokaityte; Darius Cernauskas; Ernestas Mockus; Evaldas Kentra; Rugile Sliazaite; Gabriele Abramaviciute; Paulina Sakaite; Vitalija Komarova; Ieva Tatarunaite; Sandra Radziune; Paulina Gliaubiciute; Monika Zimkaite; Julius Kunce; Sarune Avizienyte; Milena Povilaityte; Kotryna Sokolova; João Miguel Rocha; Fatih Özogul; Elena Bartkiene

doi:10.3390/foods12050937

Title	The contribution of scalded and scalded-fermented rye wholemeal flour to quality parameters and acrylamide formation in semi-wheat-rye bread /
Authors	Klupsaite, Dovile ; Starkute, Vytaute ; Zokaityte, Egle ; Cernauskas, Darius ; Mockus, Ernestas ; Kentra, Evaldas ; Sliazaite, Rugile ; Abramaviciute, Gabriele ; Sakaite, Paulina ; Komarova, Vitalija ; Tatarunaite, Ieva ; Radziune, Sandra ; Gliaubiciute, Paulina ; Zimkaite, Monika ; Kunce, Julius ; Avizienyte, Sarune ; Povilaityte, Milena ; Sokolova, Kotryna ; Rocha, João Miguel ; Özogul, Fatih ; Bartkiene, Elena
DOI	10.3390/foods12050937
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Is Part of	Foods.. Basel : MDPI. 2023, vol. 12, iss. 5, art. no. 937, p. 1-19.. ISSN 2304-8158
Keywords [eng]	acrylamide ; bread ; fermentation ; lactic acid bacteria ; scalding
Abstract [eng]	The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented (FSc) (with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality parameters and acrylamide formation in semi-wheat-rye bread. To that purpose, 5, 10 and 15% of Sc and FSc were used for bread production. Results showed that scalding increased fructose, glucose and maltose content in rye wholemeal. Lower concentrations of free amino acids were found in Sc when compared with rye wholemeal, but fermentation of Sc increased the concentrations of some amino acids (on average by 1.51 times), including gamma aminobutyric acid (GABA, by 1.47 times). Addition of Sc and FSc had a significant influence (p ≤ 0.05) on bread shape coefficient, mass loss after baking and most bread colour coordinates. Most of the breads with Sc or FSc showed lower hardness after 72 h of storage compared with the control (i.e., without Sc or FSc). FSc improved bread colour and flavour, as well as overall acceptability. Breads with 5 and 10% of Sc had a similar level of acrylamide to the control, while its level in breads with FSc was higher (on average, 236.3 µg/kg). Finally, different types and amounts of scald had varying effects on the quality of the semi-wheat-rye bread. FSc delayed staling and improved sensory properties and acceptability, as well as the GABA level of wheat-rye bread, while the same level of acrylamide as was seen in control bread could be reached when using between 5 and 10% of scalded rye wholemeal flour.
Published	Basel : MDPI
Type	Journal article
Language	English
Publication date	2023
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„The contribution of scalded and scalded-fermented rye wholemeal flour to quality parameters and acrylamide formation in semi-wheat-rye bread /“