Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/37388
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Chemijos inžinerija / Chemical engineering (T005)
Author(s): Bartkienė, Elena;Schleining, Gerhard;Juodeikienė, Gražina;Vidmantienė, Daiva;Krunglevičiūtė, Vita;Rekštytė, Toma;Bašinskienė, Loreta;Stankevičius, Mantas;Akuneca, Ieva;Ragažinskienė, Ona;Maruška, Audrius
Title: The Influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread / Elena Bartkiene, Gerhard Schleining, Grazina Juodeikiene, Daiva Vidmantiene, Vita Krungleviciute, Toma Rekstyte, Loreta Basinskiene, Mantas Stankevicius, Ieva Akuneca, Ona Ragazinskiene, Audrius Maruska
Is part of: LWT – Food science and technology. Amsterdam : Elsevier, 2014, vol. 56, no. 2
Extent: p. 445-450
Date: 2014
Keywords: Bread;Triticum;Lactobacillus;Metabolism;Biogenic amines;Metabolism;Fermentation;Food quality;Food safety
Abstract: The aim of the study was to investigate if differences in acidification, biogenic amines (BA) and volatile compounds (VC) occurred when Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-07 and Pediococcus pentosaceus KTU05-8 are used as starters in solid state fermentation of flaxseed and the impact of flaxseed sourdough on the wheat bread making process assessed. Results have shown that in SSF flaxseed with P. acidilactici and P. pentosaceus produced more acids than with L. sakei. A correlation between pH and moisture content (R ¼ 0.9783; P ¼ 0.0002) and between moisture content and total titratable acidity (R ¼ 0.7150; P ¼ 0.0339) was noticed. BA content in fermented flaxseed is far below those levels causing a health risk. Also, the use of lactobacillus for flaxseed fermentation has an influence on VC formation and the biggest influence on flavor formation had such compounds as: acetic acid, acetyl methyl carbinol and benzaldehyde. The main flavor component of flaxseed is r-cymene. Addition of fermented flaxseed to a standard wheat bread formula doesn’t show big changes of the bread crumb structure. We conclude that fermentation allows to enrich wheat bread with 10% of partially defatted flaxseed without affecting the quality in a negative way
Internet: http://www.sciencedirect.com/science/article/pii/S0023643813004490
http://www.sciencedirect.com/science/article/pii/S0023643813004490
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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