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 μg/kg) than control group (204.79 μg/kg). The pH value of sourdough directly influenced the formation of acrylamide in breads (P < 0.01). Furthermore, significant (P < 0.05) correlations were also found between protein and acrylamide contents. There no significant correlations were observed between acrylamide and reducing sugar contents. According to the different effects of strains, it could be concluded that the acrylamide reducing potential of strains was strain-specific, with Pediococcus pentosaceus being the most effective. This suggests that sourdough fermentation with appropriate strains can be used as an advantageous technology to reduce the acrylamide content of wheat breads.