The Impact of Spontaneous Sourdoughs on the Quality Characteristics and Acrylamide Formation in Wheat Bread

This study evaluated the impact of different types and amounts of spontaneous sourdoughs – rye, rye/wheat blend, and wheat – on the quality parameters, acrylamide formation, and volatile compound profiles (VC) in wheat bread produced without commercial additives. To evaluate their effects on bread characteristics, sourdoughs were added to bread formulations at amounts from 5 to 15%. Bread characteristics varied significantly based on sourdough type. Wheat sourdough had the highest acidity, while rye/wheat blend sourdough the highest lactic acid bacteria (LAB) counts. Both sourdough type and quantity significantly affected bread porosity, and moisture content (p < 0.001). Sourdough addition, in all bread formulations, decreased bread shape coefficient and increased acrylamide. Breads with rye/wheat blend and 15% wheat sourdough exhibited the highest acrylamide levels. Significant correlations (p < 0.001) were observed between acrylamide and certain VCs. Despite enhanced acrylamide formation from sourdough, particularly wheat or rye/wheat, levels remained within European Commission guidelines. This study showed that spontaneous sourdough fermentation significantly influences the quality parameters and chemical composition of commercial additive-free wheat bread. Although sourdough in wheat bread increases acrylamide formation, it contributes to desirable characteristics such as increased LAB counts. The strong correlations between acrylamide and several VCs highlight the intricate chemical processes involved in sourdough spontaneous fermentation. Therefore, further research is necessary to optimize bread production by using spontaneous sourdoughs, to achieve the desired sensory properties with minimal acrylamide formation, thus ensuring the production of safe and high-quality bread.