A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae

Xiaoli Zhou; Mengjie Duan; Shijie Gao; Tian Wang; Yibao Wang; Xinyi Wang; Yiming Zhou

doi:10.1016/j.crfs.2022.06.005

A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae

Curr Res Food Sci. 2022 Jun 20:5:1054-1060. doi: 10.1016/j.crfs.2022.06.005. eCollection 2022.

Authors

Xiaoli Zhou^{1

2}, Mengjie Duan¹, Shijie Gao¹, Tian Wang¹, Yibao Wang¹, Xinyi Wang¹, Yiming Zhou¹

Affiliations

¹ School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 200235, China.
² University Think Tank of Shanghai Municipality, Institute of Beautiful China and Ecological Civilization, Shanghai, 200235, China.

Abstract

This study mainly focused on a strategy for reducing acrylamide(AM) content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation. The results showed that acrylamide levels in breads using sourdough were much lower (102.02-129.37 μg/kg) than control group (204.79 μg/kg). The pH value of sourdough directly influenced the formation of acrylamide in breads (P < 0.01). Furthermore, significant (P < 0.05) correlations were also found between protein and acrylamide contents. There no significant correlations were observed between acrylamide and reducing sugar contents. According to the different effects of strains, it could be concluded that the acrylamide reducing potential of strains was strain-specific, with Pediococcus pentosaceus being the most effective. This suggests that sourdough fermentation with appropriate strains can be used as an advantageous technology to reduce the acrylamide content of wheat breads.

Keywords: Acrylamide; Bread; Lactobacilli; Maillard reaction, MR; Saccharomyces cerevisiae; Sourdough; acrylamide, AM.