Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive
The impact of wheat sourdough inoculated with a promising lactic acid bacterium <i>Weissella confusa</i> V20, isolated from a Tunisian desert plant, on the quality characteristics of sourdough and bread as well as on acrylamide formation was evaluated. <i>W. confusa</i> V20 s...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/12/647 |
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| Summary: | The impact of wheat sourdough inoculated with a promising lactic acid bacterium <i>Weissella confusa</i> V20, isolated from a Tunisian desert plant, on the quality characteristics of sourdough and bread as well as on acrylamide formation was evaluated. <i>W. confusa</i> V20 sourdough (SWc) did not provide high final acidity and could effectively metabolize sucrose, resulting in significant (<i>p</i> < 0.05) increases in glucose (44.5%) and fructose (84.2%) levels. A substantial decrease (<i>p</i> < 0.05) in free asparagine was observed upon fermentation, reducing from 16 ± 0.9 mg/100 g dry weight (d.w.) in the control dough with baker’s yeast (DBB) to 9.9 ± 0.4 mg/100 g d.w. in the dough inoculated with <i>W. confusa</i> V20 sourdough (DWc) and to 14.2 ± 0.2 mg/100 g d.w. in the dough produced with spontaneous sourdough (DSS). To improve the texture and flavor of the bread, the sourdough process should be further optimized in a strain-specific approach. V20 sourdough was more effective in enhancing the quality of the dough and bread compared to sourdough fermented with yeast. <i>W. confusa</i> V20 proved to be highly effective in reducing acrylamide levels, achieving a significant 62% decrease compared to the control. |
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| ISSN: | 2311-5637 |