The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread, especially using 5% of SFFLp supplemented with O. vulgare and 15% of SFFLp supplemented with C. sativum (respectively by 40% and 29.4%) therefore could be recommended for safer bread production. PRACTICAL APPLICATION The addition of 5% (from total wheat flour content) of scalded wheat flour fermented with Lactobacillus plantarum LUHS135 strain (SFFLp) with Origanum vulgare addition, and 5% or 10% of SFFLp prepared with Ocimum basilicum, and 15% of SFFLp prepared with Coriandrum sativum significantly reduce the content of acrylamide in wheat bread, therefore could be recommended for safer bread production.

中文翻译：

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烫粉、发酵和唇形科植物对小麦面包品质和丙烯酰胺含量的影响

本研究的目的是调查唇形科植物（百里香、Carum carvi、牛至、罗勒和芫荽）、烫面粉 (SF) 或用植物乳杆菌 LUHS135 发酵的烫面粉等添加剂的影响。 (SFFLp) 对小麦面包中的质量和丙烯酰胺形成的影响。丙烯酰胺的形成和面包质量在很大程度上取决于所使用的植物之王以及使用的 SF 和 SFFLp 的量。T. vulgaris 和 SF 的添加剂使面包中丙烯酰胺的含量比没有 SF 的面包增加了 3.4 倍，而 SFFLp 的添加显着降低了面包中丙烯酰胺的含量，尤其是使用 5% 的 SFFLp 并辅以 O. vulgare和 15% 的 SFFLp 补充了 C. sativum（分别为 40% 和 29. 4%）因此可以推荐用于更安全的面包生产。实际应用 添加5%（从小麦粉总含量）用牛至植物乳杆菌LUHS135菌株（SFFLp）发酵的烫小麦粉，5%或10%罗勒制备的SFFLp，15%的SFFLp用芫荽制备的小麦面包可显着降低丙烯酰胺的含量，因此可推荐用于更安全的面包生产。