Resumen de Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation
Elena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, Iveta Pugajeva, Daiva Zadeike, Grazina Juodeikiene
Different lactic acid bacteria (LAB) from spontaneous wheat sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The combinations of isolated LAB (Pediococcus pentosaceusLUHS183 and Leuconostoc mesenteroidesLUHS242, P. pentosaceusLUHS183 and Lactobacillus brevisLUHS173, P. pentosaceusLUHS183 and Enterococcus pseudoaviumLUHS 234, P. pentosaceusLUHS183 and Lactobacillus curvatusLUHS51, Lactobacillus plantarumLUHS135 and L. curvatusLUHS51, L. plantarumLUHS135 and P. pentosaceusLUHS183) were used for wheat sourdough production, and the effects of LAB fermentation in sourdoughs on wheat bread quality parameters and acrylamide formation were evaluated. All of the tested strains (except E. pseudoaviumLUHS 234) were able to ferment l‐arabinose, d‐ribose, d‐galactose, d‐fructose, and d‐maltose and showed high tolerance to acidic conditions. The highest overall acceptability (135.8 ± 5.5 mm) was found in the bread produced with L. plantarumand P. pentosaceussourdough. This group of bread also showed the highest shape coefficient (2.59 ± 0.02), the highest specific volume (3.40 ± 0.03 cm3/g), the highest porosity (76.6 ± 0.3%), and the highest moisture content (33.7%). Selected sourdoughs reduced acrylamide content in bread samples by 29.5% (sourdough prepared with P. pentosaceusand L. mesenteroides) to 67.2% (sourdough prepared with P. pentosaceusand L. curvatus). These cultures potentially can be used to reduce acrylamide in breads. The data of this study have practical applications. L. plantarumand P. pentosaceussourdoughs increases overall acceptability, specific volume, and porosity of wheat bread. Besides the fact that sourdoughs produced by using combinations of selected LAB strains improved the quality parameters of bread, fermentation with prepared sourdoughs also reduced the acrylamide content in wheat bread samples by 29.5% (sourdough prepared with P. pentosaceusand L. mesenteroides) to 67.2% (sourdough prepared with P. pentosaceusand L. curvatus).
