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

2026-01-01Research article Open access
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dc.contributor.authorStarkute, Vytaute
dc.contributor.authorBartkiene, Elena
dc.contributor.authorMockus, Ernestas
dc.contributor.authorRadvila, Emilis
dc.contributor.authorMatuzeviciute, Daiva
dc.contributor.authorBalynaite, Kamile
dc.contributor.authorBredikis, Arvydas
dc.contributor.authorIlgunaite, Gabriele
dc.contributor.authorJuskaite, Akvile
dc.contributor.authorCho, Vaneck
dc.contributor.authorRocha, João Miguel
dc.contributor.authorCernauskas, Darius
dc.contributor.authorRuibys, Romas
dc.contributor.authorMozuriene, Erika
dc.contributor.authorAkin, Meleksen
dc.contributor.authorCurtis, Tanya
dc.contributor.authorKlupsaite, Dovile
dc.date.accessioned2025-12-22T10:30:27Z
dc.date.available2025-12-22T10:30:27Z
dc.date.issued2026-01-01
dc.description.abstractThis study investigated the effects of untreated, milled, and fermented with Lactiplantibacillus plantarum No. 122 red lentils (Lens culinaris 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 ?g/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.eng
dc.identifier.citationStarkute, V., Bartkiene, E., Mockus, E., & Radvila, E. et al. (2026). Quality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.). Food Chemistry: X, 33, Article 103362. https://doi.org/10.1016/j.fochx.2025.103362
dc.identifier.doi10.1016/j.fochx.2025.103362
dc.identifier.eid105024450242
dc.identifier.issn2590-1575
dc.identifier.other91afbdbd-5ae0-4db3-8bcd-67ff517249ed
dc.identifier.urihttp://hdl.handle.net/10400.14/56011
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAcrylamide
dc.subjectOverall acceptability
dc.subjectRed lentils
dc.subjectVolatile compounds
dc.subjectWheat bread quality
dc.titleQuality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.)eng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleFood Chemistry: X
oaire.citation.volume33
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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