Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction

Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction

This study aimed to assess how non-treated (N), milled (M), and with Lactiplantibacillus plantarum fermented (F) green lentils affect the quality and safety parameters, including volatile compound (VC) profile and acrylamide (AA) concentration, of wheat bread (WB). The overall acceptability (OA) of...

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Bibliographic Details
Main Authors: Vytaute Starkute, Elena Bartkiene, Ernestas Mockus, João Miguel Rocha, Darius Cernauskas, Erika Mozuriene, Romas Ruibys, Gul Ebru Orhun, Dovile Klupsaite
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Food Chemistry: X
Subjects:
Lentils
Fermentation
Volatile compounds
Acrylamide
Saccharides
Overall acceptability
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525007473
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