Nasiri Esfahani Behnaz, Kadivar Mahdi, Shahedi Mohammad, Soleimanian-Zad Sabihe
a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran.
b Research Institute for Biotechnology and Bioengineering , Isfahan University of Technology , Isfahan , Iran.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Nov;34(11):1904-1914. doi: 10.1080/19440049.2017.1378444. Epub 2017 Sep 27.
This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9-20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads.
本研究主要聚焦于一种通过在酸面团面包制作中结合乳酸菌和酵母来降低全麦面包中丙烯酰胺含量的策略。将酸面团（使用不同乳酸菌菌株发酵的面团，包括植物乳杆菌PTCC 1896[益生菌]、清酒乳杆菌DSM 20017、鼠李糖乳杆菌DSM 20021和德氏乳杆菌DSM 20081）与酵母的组合，与单独使用酵母相比，用于面包制作。结果表明，使用酸面团+酵母发酵的面包中丙烯酰胺水平在所有情况下都比仅用酵母发酵的面包（干重基础上为47.6μg/kg）低得多（干重基础上为6.9 - 20μg/kg）。还发现pH、总可滴定酸（TTA）和乳酸与丙烯酰胺含量之间存在显著（p<0.05）相关性。此外，所得结果表明面团的水分含量直接影响面包中丙烯酰胺的形成（r = 0.925，p<0.0001）。此外，在面包中的丙烯酰胺含量与面团样品中的还原糖或游离氨基酸含量之间未观察到显著相关性。根据乳酸菌菌株的不同效果，可以得出结论，乳酸菌降低丙烯酰胺的潜力具有菌株特异性，其中鼠李糖乳杆菌最为有效。这表明用合适的乳酸菌菌株进行酸面团发酵可作为一种有利的技术来降低全麦面包中的丙烯酰胺含量。
