Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.

Abstract

This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii… (More)
DOI: 10.1080/19440049.2017.1378444

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