Work

Quality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.)

Year: 2025

Type: article

Abstract: L.) on the quality and safety parameters of wheat bread (WB). The quantity (5, 10, 15, 20 and 25 %) and type of lentils added significantly influenced WB specific volume. Bread with 10 % of fermented non-milled (FNM) and 15 % of fermented milled (FM) lentils exhibited lower porosity (average, 52.4 %), while the highest total titratable acidity (1.12°N) was observed in bread enriched with 25 % of (FM) lentils. Enrichment with red lentils increased acrylamide levels in most breads to 14-44 μg/kg. A moderate correlation (-0.415-0.449) was found between acrylamide levels and certain VOCs of WB. Breads containing 10 and 15 % (FM) and (FNM) lentils showed overall acceptability scores (average, 4.1) similar to control bread. In conclusion, adding 5 % of non-fermented/fermented lentils to WB allowed for high acceptability without increasing acrylamide concentrations.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103362