The influence of with lactic acid bacteria fermented Helianthus tuberosus L. on acrylamide formation and asparagine content in wheat bread

The aim of the research: to evaluate the influence of fermented with different lactobacillus (LAB) in solid state (SSF) and traditional fermentation (TF) conditions Helianthus tuberosus L. tubers on acrylamide formation and asparagine content in wheat bread. In order to achieve this aim, Helianthus tuberosus L. tubers were fermented by using solid state and traditional fermentation with different LAB (P. acidilactici, P. pentosaceus. L. sakei). Fermented Helianthus tuberosus L. were used for wheat bread production, and its influence on acrylamide and asparagine content in wheat bread was evaluated. Correlation between acrylamide content in bread and factors which have influence on its formation was calculated (asparagine content, pH). Also, correlation between acrylamide content in bread and sensory bread properties was calculated. It was found that with different LAB fermented Helianthus tuberosus L. have influence on acrylamide and asparagine content in wheat bread. The lowest acrylamide and asparagine content was found in wheat bread with 15 % of with L. sakei SSF Helianthus tuberosus L. (6.2 and 98 µg/kg, respectively). It was determined strong and suficient correlation between fermented additives pH and acrylamide content in bread made with SSF and TF with P. pentosaceus Helianthus tuberosus L. (r = 0,886; P = 0,019). We conclude that by using selected lactobacillus strains it is possible to reduce acrylamide content in wheat bread, and for the wheat bread functional value and safety increasing could be used fermented with selected LAB Helianthus tuberosus L