Abstract:
Acrylamide as a possible carcinogenic compound is k
nown to produce in heated
carbohydrate-rich food such as bread. In this study
, the effect of the fermentation process
by four Lactic Acid Bacteria (LAB) and yeaston an i
ndustrial scale, was studied on
acrylamide reduction in bread. Results showed that
the flour specifications and the kind
of microorganisms in the fermentation process are i
mportant factors for acrylamide
formation in bread. Acrylamide content in control b
read which is fermented by yeast,
containing the highest amount of reducing saccharid
es was found to be the highest (239.12
μg kg
-1
). Fermentation by LAB and yeast reduced acrylamide
formation. Fermented
bread with
Lactobacillus paracasei
showed the lowest amount of acrylamide (131.06 μg k
g
-
1
) due to its lower pH of sourdough (3.51) and gluco
se content (5.44 mg g
-1
). Bread
leavened with lactic acid bacteria starters had the
softest texture to yeast starter. The
addition of sourdough starters with mean pH 3.56 de
creased the pH of bread, causing
enhancement of the texture and sensory properties,
as well as reduction of acrylamide.
The sourdough bread, especially fermented bread by
L. paracasei
had the lowest amount
of acrylamide and softest texture during three days
.
Keywords:
Acrylamide, Fermentation, Lactic acid bacteria, Wh
eat bread.
