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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Autors principals:	Vytaute Starkute, Elena Bartkiene, Ernestas Mockus, João Miguel Rocha, Darius Cernauskas, Erika Mozuriene, Romas Ruibys, Gul Ebru Orhun, Dovile Klupsaite
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2025-08-01
Col·lecció:	Food Chemistry: X
Matèries:	Lentils Fermentation Volatile compounds Acrylamide Saccharides Overall acceptability
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157525007473
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