{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T02:24:53Z","timestamp":1785810293107,"version":"3.56.0"},"reference-count":75,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2025,6,6]],"date-time":"2025-06-06T00:00:00Z","timestamp":1749168000000},"content-version":"vor","delay-in-days":5,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,6]]},"abstract":"<jats:sec>\n                    <jats:title>ABSTRACT<\/jats:title>\n                    <jats:p>\n                      This study aimed to assess the quality characteristics, including acrylamide level and volatile compound (VOC) profile, in wheat bread made without industrial additives using varying quantities (5%, 10%, and 15%) of spontaneous rye, rye\/wheat mixed, and wheat sourdoughs. The lowest pH was observed in wheat\u2010based sourdough samples (3.91). The highest LAB count was found in rye\/wheat mixed sourdough samples (8.50 log\u2081\u2080 CFU\/g). Bread porosity was influenced by the type of sourdough (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001) while the type and quantity of sourdough used significantly affected the bread moisture content (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001 and\n                      <jats:italic>p<\/jats:italic>\n                      = 0.033, respectively). In all cases, the addition of sourdough to the main bread formula reduced the shape coefficient and increased the acrylamide content in the bread. The highest concentration of acrylamide was found in breads prepared with 5%, 10%, and 15% rye\/wheat mixed sourdough, as well as with 15% wheat sourdough (averaging 17.5\u00a0\u00b5g\/kg). The main VOC in bread samples were ethanol and 3\u2010methyl\u20101\u2010butanol. A strong correlation was found between acrylamide concentration and certain VOC, for example, 1\u2010butanol (\n                      <jats:italic>r<\/jats:italic>\n                      = 0.621,\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001), butanoic acid (\n                      <jats:italic>r<\/jats:italic>\n                      = 0.722,\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001), \u03b3\u2010amylbutyrolactone (\n                      <jats:italic>r<\/jats:italic>\n                      = 0.644,\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001), phenylethyl alcohol (\n                      <jats:italic>r<\/jats:italic>\n                      = \u22120.841,\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001), and octanoic acid (\n                      <jats:italic>r<\/jats:italic>\n                      = \u22120.715,\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001). To conclude, acrylamide formation in breads with spontaneous sourdough, particularly wheat or rye\/wheat, was enhanced but did not exceed the benchmark levels set by the European Commission.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>When different amounts of spontaneous rye, rye\/wheat mixed, and wheat sourdoughs (5, 10, and 15%) were added to wheat bread formula without industrial additives, the acrylamide level and aroma profile changed along with certain other quality characteristics of bread. By adding sourdough to the bread recipe, the concentration of acrylamide in the bread increased, but it remained below the European Commission's threshold.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70315","type":"journal-article","created":{"date-parts":[[2025,6,6]],"date-time":"2025-06-06T09:09:09Z","timestamp":1749200949000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effect of Spontaneous Rye, Wheat, and Mixed Rye\u2010Wheat Sourdoughs on Quality, Aroma, and Acrylamide Content of Homemade and Small Bakeries Bread"],"prefix":"10.1111","volume":"90","author":[{"given":"Skaiste","family":"Urbanaviciute","sequence":"first","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary Medicine Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emilija","family":"Vandyte","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary Medicine Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ema","family":"Rozaityte","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary Medicine Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lukas","family":"Mikoliunas","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary Medicine Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Povilas","family":"Verpecinskas","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary Medicine Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roneta","family":"Venckute","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary Medicine Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vytaute","family":"Starkute","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary Medicine Lithuanian University of Health Sciences Kaunas Lithuania"},{"name":"Institute of Animal Rearing Technologies, Faculty of Animal Sciences Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4444-0270","authenticated-orcid":false,"given":"Dovile","family":"Klupsaite","sequence":"additional","affiliation":[{"name":"Institute of Animal Rearing Technologies, Faculty of Animal Sciences Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ernestas","family":"Mockus","sequence":"additional","affiliation":[{"name":"Institute of Animal Rearing Technologies, Faculty of Animal Sciences Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erika","family":"Mozuriene","sequence":"additional","affiliation":[{"name":"Institute of Animal Rearing Technologies, Faculty of Animal Sciences Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Darius","family":"Cernauskas","sequence":"additional","affiliation":[{"name":"Food Institute Kaunas University of Technology Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Egle","family":"Kamarauskiene","sequence":"additional","affiliation":[{"name":"Faculty of Natural Sciences Vytautas Magnus University Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elena","family":"Bartkiene","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary Medicine Lithuanian University of Health Sciences Kaunas Lithuania"},{"name":"Institute of Animal Rearing Technologies, Faculty of Animal Sciences Lithuanian University of Health Sciences Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,6,6]]},"reference":[{"key":"e_1_2_9_2_1","volume-title":"Guidelines for Measurement of Volume by Rapeseed Displacement. 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