The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

Bartkienė, Elena; Bartkevičs, Vadims; Krunglevičiūtė, Vita; Pugajeva, Iveta; Žadeikė, Daiva; Juodeikienė, Gražina; Čižeikienė, Dalia

doi:10.1111/1750-3841.14176

Cited by 15 publications

(11 citation statements)

References 27 publications

(34 reference statements)

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“…casei ATCC 393 which were then expressed in E. coli [136,137]. Fermentation processes by LAB have the potential to be used for bread bio-preservation because they are safe for consumers [138][139][140][141]. These LAB naturally dominate in sourdough, and they produce metabolites that can inhibit fungal growth, and its consequences, including acrylamide content.…”

Section: Use Of Acids and Lacto-fermentationmentioning

confidence: 99%

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Sarion

Codină

Dabija

2021

IJERPH

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Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.

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Section: Use Of Acids and Lacto-fermentationmentioning

confidence: 99%

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Sarion

Codină

Dabija

2021

IJERPH

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“…The scalded dough was prepared by mixing wheat flour or meal with hot water, which has references mostly in artisan or homemade fermented staple food (such as sourdough bread and Chinese steamed bread) and Chinese traditional leaven (such as Jiaozi; Ask et al, 1991, Esteller & Lannes, 2008, Yan et al, 2019. There are a series of advantages of scalding, it reduces enzyme activity, kills potentially harmful bacteria, speeds the cooking process and ensure sweeter taste of bread (Esteller & Lannes, 2008;Bartkiene et al, 2018). In addition, the physical quality and the texture of dough are affected by scalding directly (Filipcev et al, 2017), and the appearance, structure and specific volume of products containing a certain amount of scalded dough could be improved (Gelinas et al, 2001;Hopek et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22

Zhou

2021

Int J of Food Sci Tech

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Scalding process could change properties of dough. Co-culture of yeasts could improve the quality of product. In this study, characteristics of scalded dough with co-cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22 were investigated. Most starch granules lost shape and crystal pattern after scalding, meanwhile, gluten network had become weak, suggesting the gelatinisation of starch and damage of gluten protein. After fermentation, Y13 and Y22 cell populations increased rapidly. However, the cell number of Y10 decreased from 6.91 Lg CFU per gram dough to 5.42 Lg CFU per gram dough. Gluten protein aggregated into chunks after 8 h of fermentation, meanwhile, the water molecules in dough were bound more tightly. These results indicated that scalded dough provide a unique environment for the growth of yeasts, and further affect the characteristics of dough during fermentation.

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“…During the baking process, the content of free asparagine in the cakes was reduced in the range from 12.0% to 32.0%, respectively, in the cakes obtained with 15% OFP 30% β-glucans and in the cakes without an oat fiber preparation (i.e., control sample). The reduction in the content of free asparagine in yeast dough is due to the fact that, in addition to reducing sugars, it is a substrate necessary for the formation of the carcinogenic compound acrylamide [ 27 ]. The degree of the reduction in the free asparagine present in raw yeast cakes during the baking process was strongly positively correlated with the amount of acrylamide formed, as evidenced by the correlation coefficient of R 2 = 0.79.…”

Section: Resultsmentioning

confidence: 99%

Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)

Miśkiewicz,

Rosicka-Kaczmarek,

Kowalska

et al. 2024

Molecules

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In the literature, there are few reports indicating hydrocolloids as a factor capable of reducing the amount of acrylamide formed in food. Therefore, the aim of the study was to examine the ability of soluble oat fiber to reduce the amount of acrylamide formed in the process of obtaining rusks. The effect of the concentration of β-glucans in oat fiber preparations at 20% and 30% and the amount of preparations used at 10%, 15%, and 20% was investigated. On the basis of the obtained test results, it was shown that the most optimal concentration of oat fiber preparation in rusks recipe is at 15%, regardless of the content of β-glucan in it. This concentration makes it possible to reduce the amount of acrylamide formed in baked goods and rusks by ~70% and ~60%, respectively, while maintaining the desired physical and chemical properties of the product. In addition, it was shown that the browning index and water activity strongly correlate with the content of acrylamide in rusks, which makes them good markers of this compound in rusks. The use of hydrocolloids in the form of oat fiber preparations with different contents of β-glucan as a tool for reducing the amount of acrylamide in rusks, at the same time, offers the possibility of enriching these products with a soluble dietary fiber with health properties.

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The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

Cited by 15 publications

References 27 publications

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22

Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)

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