Title The Influence of lactic acid bacteria combinations on wheat bread quality /
Authors Lėlė, Vita ; Bartkevics, Vadims ; Pugajeva, Iveta ; Zavistanavičiūtė, Paulina ; Žadeikė, Daiva ; Juodeikienė, Gražina ; Bartkienė, Elena
DOI 10.1999/1307-6892/80289
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Is Part of World Academy of Science, Engineering and Technology. International Journal of Agricultural and Biosystems Engineering : ICAE 2018 : 20th International Conference on Agricultural Engineering : April 16-17, 2018, Lisbon, Portugal : conference proceedings.. [S. l.] : World Academy of Science, Engineering and Technology. 2018, vol. 20, no. 4, Part V, p. 501.. ISSN 1307-6892. eISSN 2010-3778
Keywords [eng] Bread ; Triticum ; Lactic acid ; Lactobacillus ; Acrylamide ; Food quality ; Food technology
Abstract [eng] Different combinations of appropriate technological properties showing lactic acid bacteria (Pediococcus pentosaceus VLGL183 and Enterococcus pseudoavium VLGL 234, Lactobacillus plantarum VLGL135 and Pediococcus pentosaceus VLGL183, Pediococcus pentosaceus VLGL183 and Lactobacillus brevis VLGL173, Pediococcus pentosaceus VLGL183 and Leuconostoc mesenteroides VLGL242, Pediococcus pentosaceus VLGL183 and Lactobacillus curvatus VLGL51, Lactobacillus plantarum VLGL135 and Lactobacillus curvatus VLGL51) for wheat sourdough production were used, and the influence of different sourdoughs on wheat bread quality parameters was evaluated. The highest overall acceptability (135.8 mm in 140 mm hedonic scale) of the bread produced with L. plantarum VLGL135 and P. pentosaceus VLGL183 sourdough was established. Also, bread produced with above mention sourdough, has the highest specific volume, shape coefficient, moisture content, and porosity, 3.40 ml /g; 2.59, 33.7 %, and 76.6 %, respectively. It was found, that the used sourdoughs reduce acrylamide content in bread (from 29.5 to 67.2%), just, the isolated lactic acid bacteria strains could be recommended for higher quality and safer bread production.
Published [S. l.] : World Academy of Science, Engineering and Technology
Type Conference paper
Language English
Publication date 2018