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A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae
- Source :
- Current Research in Food Science, Vol 5, Iss , Pp 1054-1060 (2022)
- Publication Year :
- 2022
- Publisher :
- Elsevier, 2022.
-
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
Details
- Language :
- English
- ISSN :
- 26659271
- Volume :
- 5
- Issue :
- 1054-1060
- Database :
- Directory of Open Access Journals
- Journal :
- Current Research in Food Science
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.1d6ef51852944f3ca108addc100a880a
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.crfs.2022.06.005