A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomycescerevisiae

This study mainly focused on a strategy for reducing acrylamide(AM) content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation. The results showed that acrylamide levels in breads using sourdough were much lower (102.02–129.37...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhou, Xiaoli, Duan, Mengjie, Gao, Shijie, Wang, Tian, Wang, Yibao, Wang, Xinyi, Zhou, Yiming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9249569/
https://www.ncbi.nlm.nih.gov/pubmed/35789803
http://dx.doi.org/10.1016/j.crfs.2022.06.005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9249569/
https://www.ncbi.nlm.nih.gov/pubmed/35789803
http://dx.doi.org/10.1016/j.crfs.2022.06.005

Ejemplares similares