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The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content.
Bartkiene, Elena; Bartkevics, Vadims; Krungleviciute, Vita; Pugajeva, Iveta; Zadeike, Daiva; Juodeikiene, Grazina; Cizeikiene, Dalia.
Afiliación
  • Bartkiene E; Lithuanian Univ. of Health Sciences, Dept. of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania.
  • Bartkevics V; Univ. of Latvia, Centre of Food Chemistry, Kr. Valdemara str. 48, LV-1013 Riga, Latvia.
  • Krungleviciute V; Lithuanian Univ. of Health Sciences, Dept. of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania.
  • Pugajeva I; Univ. of Latvia, Centre of Food Chemistry, Kr. Valdemara str. 48, LV-1013 Riga, Latvia.
  • Zadeike D; Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania.
  • Juodeikiene G; Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania.
  • Cizeikiene D; Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania.
J Food Sci ; 83(6): 1560-1568, 2018 Jun.
Article en En | MEDLINE | ID: mdl-29786839
The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread, especially using 5% of SFFLp supplemented with O. vulgare and 15% of SFFLp supplemented with C. sativum (respectively by 40% and 29.4%) therefore could be recommended for safer bread production. PRACTICAL APPLICATION: The addition of 5% (from total wheat flour content) of scalded wheat flour fermented with Lactobacillus plantarum LUHS135 strain (SFFLp) with Origanum vulgare addition, and 5% or 10% of SFFLp prepared with Ocimum basilicum, and 15% of SFFLp prepared with Coriandrum sativum significantly reduce the content of acrylamide in wheat bread, therefore could be recommended for safer bread production.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Pan / Lamiaceae / Acrilamida / Lactobacillus plantarum / Fermentación / Harina Límite: Humans Idioma: En Revista: J Food Sci Año: 2018 Tipo del documento: Article País de afiliación: Lituania Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Pan / Lamiaceae / Acrilamida / Lactobacillus plantarum / Fermentación / Harina Límite: Humans Idioma: En Revista: J Food Sci Año: 2018 Tipo del documento: Article País de afiliación: Lituania Pais de publicación: Estados Unidos