Skaiste Urbanaviciute, Emilija Vandyte, Ema Rozaityte, Lukas Mikoliunas, Povilas Verpecinskas, Roneta Venckute, Vytaute Starkute, Dovile Klupsaite, Ernestas Mockus, Erika Mozuriene, Darius Cernauskas, Egle Kamarauskiene, Elena Bartkiene
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Bread porosity was influenced by the type of sourdough (<i>p</i> < 0.001) while the type and quantity of sourdough used significantly affected the bread moisture content (<i>p</i> < 0.001 and <i>p</i> = 0.033, respectively). In all cases, the addition of sourdough to the main bread formula reduced the shape coefficient and increased the acrylamide content in the bread. The highest concentration of acrylamide was found in breads prepared with 5%, 10%, and 15% rye/wheat mixed sourdough, as well as with 15% wheat sourdough (averaging 17.5 µg/kg). The main VOC in bread samples were ethanol and 3-methyl-1-butanol. A strong correlation was found between acrylamide concentration and certain VOC, for example, 1-butanol (<i>r</i> = 0.621, <i>p</i> < 0.001), butanoic acid (<i>r</i> = 0.722, <i>p</i> < 0.001), γ-amylbutyrolactone (<i>r</i> = 0.644, <i>p</i> < 0.001), phenylethyl alcohol (<i>r</i> = −0.841, <i>p</i> < 0.001), and octanoic acid (<i>r</i> = −0.715, <i>p</i> < 0.001). To conclude, acrylamide formation in breads with spontaneous sourdough, particularly wheat or rye/wheat, was enhanced but did not exceed the benchmark levels set by the European Commission.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>When different amounts of spontaneous rye, rye/wheat mixed, and wheat sourdoughs (5, 10, and 15%) were added to wheat bread formula without industrial additives, the acrylamide level and aroma profile changed along with certain other quality characteristics of bread. 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引用次数: 0
摘要
摘要：本研究旨在评估在不添加工业添加剂的情况下，使用不同数量（5%、10%和15%）的天然黑麦、黑麦/小麦混合和小麦酵母制作的小麦面包的丙烯酰胺水平和挥发性化合物（VOC）特征。以小麦为基础的酵母样品pH值最低（3.91）。黑麦/小麦混合酵母样品中LAB计数最高（8.50 log₁₀CFU/g）。面包孔隙度受酵母种类的影响(p <；0.001)，而使用酵母的种类和数量显著影响面包的水分含量(p <；0.001和p = 0.033)。在所有情况下，在主面包配方中加入酵母降低了面包的形状系数，增加了面包中的丙烯酰胺含量。在含有5%、10%和15%黑麦/小麦混合酵母以及15%小麦酵母的面包中发现丙烯酰胺浓度最高（平均17.5µg/kg）。面包样品中挥发性有机化合物主要为乙醇和3-甲基-1-丁醇。丙烯酰胺浓度与某些挥发性有机化合物（如1-丁醇）之间存在很强的相关性(r = 0.621, p <；0.001)，丁酸(r = 0.722, p <；0.001)， γ-氨基丁内酯(r = 0.644, p <；0.001)，苯乙醇(r = - 0.841, p <；0.001)，辛酸(r = - 0.715, p <；0.001)。综上所述，含天然酵母的面包，尤其是小麦或黑麦/小麦面包，丙烯酰胺的形成有所增加，但没有超过欧盟委员会设定的基准水平。在无工业添加剂的小麦面包配方中添加不同数量的天然黑麦、黑麦/小麦混合黑麦和小麦酵母（5%、10%和15%），改变了面包的丙烯酰胺含量和香气特征，同时改变了面包的某些其他品质特征。通过在面包配方中加入酵母，面包中的丙烯酰胺浓度增加了，但仍低于欧盟委员会的阈值。
Effect of Spontaneous Rye, Wheat, and Mixed Rye-Wheat Sourdoughs on Quality, Aroma, and Acrylamide Content of Homemade and Small Bakeries Bread
ABSTRACT
This study aimed to assess the quality characteristics, including acrylamide level and volatile compound (VOC) profile, in wheat bread made without industrial additives using varying quantities (5%, 10%, and 15%) of spontaneous rye, rye/wheat mixed, and wheat sourdoughs. The lowest pH was observed in wheat-based sourdough samples (3.91). The highest LAB count was found in rye/wheat mixed sourdough samples (8.50 log₁₀ CFU/g). Bread porosity was influenced by the type of sourdough (p < 0.001) while the type and quantity of sourdough used significantly affected the bread moisture content (p < 0.001 and p = 0.033, respectively). In all cases, the addition of sourdough to the main bread formula reduced the shape coefficient and increased the acrylamide content in the bread. The highest concentration of acrylamide was found in breads prepared with 5%, 10%, and 15% rye/wheat mixed sourdough, as well as with 15% wheat sourdough (averaging 17.5 µg/kg). The main VOC in bread samples were ethanol and 3-methyl-1-butanol. A strong correlation was found between acrylamide concentration and certain VOC, for example, 1-butanol (r = 0.621, p < 0.001), butanoic acid (r = 0.722, p < 0.001), γ-amylbutyrolactone (r = 0.644, p < 0.001), phenylethyl alcohol (r = −0.841, p < 0.001), and octanoic acid (r = −0.715, p < 0.001). To conclude, acrylamide formation in breads with spontaneous sourdough, particularly wheat or rye/wheat, was enhanced but did not exceed the benchmark levels set by the European Commission.
Practical Application
When different amounts of spontaneous rye, rye/wheat mixed, and wheat sourdoughs (5, 10, and 15%) were added to wheat bread formula without industrial additives, the acrylamide level and aroma profile changed along with certain other quality characteristics of bread. By adding sourdough to the bread recipe, the concentration of acrylamide in the bread increased, but it remained below the European Commission's threshold.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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