title: Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.
abstract: The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteolytic Lactobacillus sakei and Pediococcus pentosaceus 10 strains for lupine fermentation. Although the bread supplemented with lupine spontaneous sourdough had the lowest level of acrylamide (15.6 µg/kg d.w.), it had the malodorous flavour and was unacceptable to the consumers. The lactofermentation could increase the potential use of lupine as a food ingredient while reducing acrylamide formation and enriching bread with high quality proteins.
authors.affiliation: Department of Food Safety and Animal Higiene, Lithuanian University of Health Sciences , Tilzes, Kaunas , Lithuania .
authors.forename: Elena
authors.initials: E
authors.lastname: Bartkiene
authors.forename: Ida
authors.initials: I
authors.lastname: Jakobsone
authors.forename: Grazina
authors.initials: G
authors.lastname: Juodeikiene
authors.forename: Daiva
authors.initials: D
authors.lastname: Vidmantiene
authors.forename: Iveta
authors.initials: I
authors.lastname: Pugajeva
authors.forename: Vadims
authors.initials: V
authors.lastname: Bartkevics
mesh_terms: D020106:Acrylamide / Q000378:metabolism*; D001939:Bread / Q000032:analysis* / Q000382:microbiology; D004044:Dietary Proteins; D005285:Fermentation; D005433:Flour / Q000032:analysis* / Q000382:microbiology; D005516:Food Microbiology; D006801:Humans; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus; D031297:Lupinus / Q000382:microbiology*; D010376:Pediococcus; D012639:Seeds; D014908:Triticum / Q000382:microbiology
chemical_list: D004044:Dietary Proteins; D020106:Acrylamide; D019344:Lactic Acid