title: Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll.
abstract: The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24 h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3.00, 2.90) were lower, in compared to sourdoughs prepared from white wheat flour (3.60, 3.58). In addition, in Sangak bread, glucose, and fructose were completely utilized after fermentation, but in bread roll, the reduced sugar levels increased after fermentation and baking that represent microorganisms cannot be activated and utilized sugars. Acrylamide formation was impacted by pH of sourdough and total reducing sugar (r = 0.915, r = 0.885 respectively). Bread roll and Sangak bread were fermented by L. casei- casei contained lowest acrylamide content, in two bread types (219.1, 104.3 μg/kg respectively). As an important result, the acrylamide content of Sangak bread in all cases was lower than in the Bread roll.
authors: Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O.Box 4111, Karaj, Postal code: 31585-11167 Iran ; Department of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute of Iran, Karaj, Iran.
authors: Farnaz
authors: F
authors: Dastmalchi
authors: Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O.Box 4111, Karaj, Postal code: 31585-11167 Iran.
authors: Seyed Hadi
authors: SH
authors: Razavi
authors: Department of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute of Iran, Karaj, Iran.
authors: Mohammad
authors: M
authors: Faraji
authors: Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O.Box 4111, Karaj, Postal code: 31585-11167 Iran.
authors: Mohsen
authors: M
authors: Labbafi
keywords: Bread roll; Fermentation; Fiber; Sangak bread; Sourdough