The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread

Abstract

The aim of this study was to evaluate the influence of purple wheat (varieties 8526-2 and 8529-1) wholemeal flour (PWWF) left untreated or fermented with Lactiplantibacillus plantarum No. 135 on the quality parameters of and acrylamide formation in wheat bread. Different quantities (5, 10, 15, and 20%) of PWWF were tested for bread preparation. Acidity, colour characteristics, hardness, enzyme activities, and antioxidant activity of PWWF, as well as bread quality and acrylamide concentration, were analysed. Differences in LAB count and amylolytic and proteolytic enzyme activities between two varieties of non-treated and fermented PWWF were not found. Fermentation increased DPPH-scavenging activity and reduced hardness of both PWWF varieties. A very strong positive correlation was found between total phenolic compound content and antioxidant activity in PWWF (r = 0.816, p = 0.001). In most cases, PWWF addition lowered bread specific volume and mass loss after baking. After 72 h of storage, bread with 5% PWWF showed the lowest hardness. Addition of 15% PWWF to bread increased overall acceptability. Fermentation and wheat variety significantly affected bread crumb a* colour coordinates. Addition of fermented PWWF significantly decreased acrylamide formation in bread (p ≤ 0.0001), and bread with 5% PWWF variety 8526-1 had the lowest acrylamide content. In conclusion, the addition of new-breed PWWF to wheat bread improved certain quality parameters, while PWWF fermented with L. plantarum possessed DPPH-scavenging activity and can be recommended for acrylamide reduction in wheat bread.

Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

“…For example, the fermentation of purple wheat with Lactiplantibacillus plantarum No. 35 resulted in improved DPPH free radical scavenging capacity, and it has been recommended for acrylamide reduction in bread [ 41 ]. Thus, the application of the sourdough processing technique could be an effective method to protect anthocyanins and other phenolic compounds during the production of fermented baked products from colored wheats.…”

Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

“…Moreover, our previous studies showed that, on the one hand, there are many advantages of adding scalded flour to the main bread formula, however, on the other hand, it can also lead to higher acrylamide (AA) concentration in the final bread (5,6,9). AA is present in heat-processed foods (e.g., potatoes, rice, cereal products, fruits, vegetables, meat, fish, nuts, cocoa-based products, and coffee) at various concentrations (5,6,(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26). Acrylamide is a Group 2A-probable human carcinogen (27), therefore the development and application of mitigation strategies are very important, especially in popular food products such as bread (28).…”

“…Psyllium (Plantago ovata) plant grows in most parts of the world (15,16) and its health benefits are widely recognized (35)(36)(37)(38)(39)(40)(41)(42)(43). The soluble and insoluble dietary fiber of psyllium husk possesses very good gel-forming and high water absorption ability capacities (44, 45).…”

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

“…As an example, certain lactic acid bacteria are used for the preparation of sourdough-based products. They exert a positive effect on dough rising, which is comparable to that of the baker’s yeast, and the metabolites produced during the fermentation have an important role in the formation of a specific taste and aroma of the bakery products [ 24 , 25 , 26 , 27 , 28 ]. Homofermentative LAB produce lactic acid as a major final metabolite, whereas heterofermentative LAB release lactic acid, acetic acid or ethanol, and carbon dioxide during fermentation, which increases the loaf volume of the bread.…”