A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae.

Curr Res Food Sci · 2022 · PMC9249569 · PMID 35789803

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a decreasing trendno p-value reported

1 (a), compared with natural fermentation and non-fermentation, AM content in bread prepared by Lactobacilli fermentation and S-cerevisiae fermentation showed a decreasing trend.

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A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of <i>Lactobacillus</i> and <i>Saccharomyces</i> <i>cerevisiae</i>.

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