Acrylamide reduction in mixed wheat-rye bread by using lactic acid fermentation and wheat baking quality improvement by using deactivated yeast RS 190

The aim of this study was to investigate acrylamide formation in semi rye bread fermented with Lactobacillus delbruecki, Pediococcus acidilactici, Pediococcus pentosaceus and Lactobacillus sakei, and, to investigate the influence of RS 190 deactivated yeast on wheat flour technological properties and wheat bread quality. Results show that the amount of acrylamide in bread samples ranged from 37.87 ± 0.55 to 74.64 ± 0.36 µg/kg. Lactofermentation reduce acrylamide formation in semi rye bread. L. delbruecki was found to have a higher effect on acrylamide reduction in bread samples in compare with P. acidilactici, P. pentosaceus and L. sakei. Also, proteolytic activity of LAB have a influence on acrylamide content reduction in bread. Bread made with L. delbruecki (the highest proteolytic activity) contained lower acrylamide content (37.87 ± 0.55 µg/kg), while breads prepared with P. pentosaceus and P. acidilactici (lower proteolytic activity) contained higher acrylamide contents (74.64 ± 0.36 and 63.38 ± 0.98 µg/kg, respectively). Pharinographic analysis of wheat flour with deactivated yeast and without deactivated yeast results shows that the higher water absorbtion have wheat flour with deactivated yeast (59.1 ± 1.18 %) and higher dough stability (5 times higher) but longer dough formation time (1,3 times longer). The addition of deactivated yeast in wheat flour have a significant effect of bread specific volume, porosity and moisture content. In conclusion we could say, that lactofermentation reduce acrylamide content in bread production, also, wheat flour with deactivated yeast addition is a good source for wheat bread quality improving