Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures
Zhanbolat A. Tungyshbayeva U. Iskakova Z. Mardar M. Uazhanova R. Iztileuov M. Amanova S. Assenova B. Izteliyeva R. Aman S. Amutova F.
December 2025Multidisciplinary Digital Publishing Institute (MDPI)
Fermentation
2025#11Issue 12
The safety and shelf life of wheat bread depend not only on recipe formulation and fermentation but also on post-baking handling, particularly the packaging stage. This study focused on evaluating the effect of the temperature of the bread crumb at the moment of packaging (30, 40, and 45 °C) on acrylamide content and microbiological spoilage during storage. Wheat bread samples prepared with 5, 10, and 15% Lactiplantibacillus plantarum sourdough were compared to control bread without sourdough. The results revealed that packaging at elevated temperatures (40–45 °C) led to higher residual acrylamide levels and accelerated mold growth due to condensation and increased humidity inside polyethylene bags. In contrast, packaging at 30 °C significantly reduced acrylamide formation, limited microbial proliferation, and extended the shelf life of bread up to 7 days while maintaining acceptable sensory qualities. The combined effect of sourdough concentration and packaging temperature demonstrated that the optimal conditions for ensuring safety and extending shelf life are the use of 5–10% sourdough and packaging at 30 °C. These findings underline the critical role of sourdough content and packaging temperature in controlling chemical contaminants and microbiological spoilage in bread production.
Acrylamide , chemical safety , fermentation , shelf life , wheat bread
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Department of Food Safety and Quality, Almaty Technological University, Tole bi Str., 100, Almaty, 050012, Kazakhstan
Department of Food Safety and Technology, Kazakh National Agrarian Research University, Abay Avenue, 8, Almaty, 050010, Kazakhstan
Department of Marketing, Entrepreneurship and Trade, Odesa National University of Technology, Kanatna Street, 112, Odesa, 65039, Ukraine
Department of Food Technology, Shakarim University, 20A Glinki Street, Semey, 071412, Kazakhstan
LLP “Scientific and Production Enterprise Antigen”, 4 Azerbayev Str., Settlement Abay, Karasai DistrictAlmaty Region, 040905, Kazakhstan
Department of Food Safety and Quality
Department of Food Safety and Technology
Department of Marketing
Department of Food Technology
LLP “Scientific and Production Enterprise Antigen”
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