Journal of Biotechnology & Biomaterials
Open Access

Abstract

Acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. In this study, the effect of the fermentation process by four lactic acid bacteria (LAB) and yeast on an industrial scale, on acrylamide reduction in bread was studied. Results were shown that the flour specifications and the kind of microorganisms in the fermentation process are important factors for acrylamide formation in bread. Acrylamide content in control bread that fermented by yeast, which contained the highest amount of reducing sugars was found to be the highest (239.12 �?¼g/kg). Fermentation by LAB and yeast reduced acrylamide formation. Fermented bread with Lactobacillus paracasei showed the lowest amount of acrylamide (131.06 �?¼g per kg) due to its lower pH of sourdough (3.51) and glucose content (5.44 mg/g). Bread leavened with lactic acid bacteria starters had the softest texture to yeast starter. The addition of sourdough starters with mean pH 3.56 decreased pH of bread, which causes of enhancing the texture and sensory properties as well as reducing acrylamide. The sourdough bread, especially fermented bread by L. paracasei had the lowest amount of acrylamide and softest texture during three days.

Biography

Email: srazavi@ut.ac.ir