Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive
The impact of wheat sourdough inoculated with a promising lactic acid bacterium <i>Weissella confusa</i> V20, isolated from a Tunisian desert plant, on the quality characteristics of sourdough and bread as well as on acrylamide formation was evaluated. <i>W. confusa</i> V20 s...
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2024-12-01
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| author | Imene Fhoula Islem Dammak Insaf Nachi Imen Smida Mnasser Hassouna Imene Hadda Ouzari |
| author_facet | Imene Fhoula Islem Dammak Insaf Nachi Imen Smida Mnasser Hassouna Imene Hadda Ouzari |
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| description | The impact of wheat sourdough inoculated with a promising lactic acid bacterium <i>Weissella confusa</i> V20, isolated from a Tunisian desert plant, on the quality characteristics of sourdough and bread as well as on acrylamide formation was evaluated. <i>W. confusa</i> V20 sourdough (SWc) did not provide high final acidity and could effectively metabolize sucrose, resulting in significant (<i>p</i> < 0.05) increases in glucose (44.5%) and fructose (84.2%) levels. A substantial decrease (<i>p</i> < 0.05) in free asparagine was observed upon fermentation, reducing from 16 ± 0.9 mg/100 g dry weight (d.w.) in the control dough with baker’s yeast (DBB) to 9.9 ± 0.4 mg/100 g d.w. in the dough inoculated with <i>W. confusa</i> V20 sourdough (DWc) and to 14.2 ± 0.2 mg/100 g d.w. in the dough produced with spontaneous sourdough (DSS). To improve the texture and flavor of the bread, the sourdough process should be further optimized in a strain-specific approach. V20 sourdough was more effective in enhancing the quality of the dough and bread compared to sourdough fermented with yeast. <i>W. confusa</i> V20 proved to be highly effective in reducing acrylamide levels, achieving a significant 62% decrease compared to the control. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-12-01 |
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| series | Fermentation |
| spelling | doaj-art-a28dfdf0cc734a678ea590fe63bf26152024-12-27T14:25:31ZengMDPI AGFermentation2311-56372024-12-01101264710.3390/fermentation10120647Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough AdditiveImene Fhoula0Islem Dammak1Insaf Nachi2Imen Smida3Mnasser Hassouna4Imene Hadda Ouzari5Laboratory of Biochemistry and Microbiology LR16SP01, Aziza Othmana Hospital, University of Tunis El Manar, Tunis 1008, TunisiaLaboratory of Technological Innovation and Food Security LR22-AGR01, Higher School of Food Industries of Tunisia (ESIAT), University of Carthage, 58 Alain Savary Street, El Khadhra City, Tunis 1003, TunisiaLaboratory of Technological Innovation and Food Security LR22-AGR01, Higher School of Food Industries of Tunisia (ESIAT), University of Carthage, 58 Alain Savary Street, El Khadhra City, Tunis 1003, TunisiaInstitut National de la Santé et de la Recherche Médicale (INSERM), University Rennes, Institut National de la Recherche Agronomique (INRA), Centre Hospitalier Universitaire (CHU) de Rennes, Nutrition Metabolisms and Cancer (NuMeCan), UMR-1241, Biosit, MRic/ISFR, 35000 Rennes, FranceLaboratory of Technological Innovation and Food Security LR22-AGR01, Higher School of Food Industries of Tunisia (ESIAT), University of Carthage, 58 Alain Savary Street, El Khadhra City, Tunis 1003, TunisiaLR03ES03 Laboratoire Microorganismes et Biomolecules Actives, Université de Tunis El Manar, Faculté des Science de Tunis, 2092, Campus Universitaire, Tunis 2092, TunisiaThe impact of wheat sourdough inoculated with a promising lactic acid bacterium <i>Weissella confusa</i> V20, isolated from a Tunisian desert plant, on the quality characteristics of sourdough and bread as well as on acrylamide formation was evaluated. <i>W. confusa</i> V20 sourdough (SWc) did not provide high final acidity and could effectively metabolize sucrose, resulting in significant (<i>p</i> < 0.05) increases in glucose (44.5%) and fructose (84.2%) levels. A substantial decrease (<i>p</i> < 0.05) in free asparagine was observed upon fermentation, reducing from 16 ± 0.9 mg/100 g dry weight (d.w.) in the control dough with baker’s yeast (DBB) to 9.9 ± 0.4 mg/100 g d.w. in the dough inoculated with <i>W. confusa</i> V20 sourdough (DWc) and to 14.2 ± 0.2 mg/100 g d.w. in the dough produced with spontaneous sourdough (DSS). To improve the texture and flavor of the bread, the sourdough process should be further optimized in a strain-specific approach. V20 sourdough was more effective in enhancing the quality of the dough and bread compared to sourdough fermented with yeast. <i>W. confusa</i> V20 proved to be highly effective in reducing acrylamide levels, achieving a significant 62% decrease compared to the control.https://www.mdpi.com/2311-5637/10/12/647<i>Weissella confusa</i>breadsensory propertiesacrylamide |
| spellingShingle | Imene Fhoula Islem Dammak Insaf Nachi Imen Smida Mnasser Hassouna Imene Hadda Ouzari Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive Fermentation <i>Weissella confusa</i> bread sensory properties acrylamide |
| title | Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive |
| title_full | Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive |
| title_fullStr | Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive |
| title_full_unstemmed | Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive |
| title_short | Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive |
| title_sort | bread making quality and reduction of acrylamide content using i weissella confusa i strain v20 from desert plant i stipagrostis pungens i as sourdough additive |
| topic | <i>Weissella confusa</i> bread sensory properties acrylamide |
| url | https://www.mdpi.com/2311-5637/10/12/647 |
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