Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 582-589Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.135
Keywords
Salt-reduced bread; Lactic acid bacteria; Microbial bioprocessing; Fermentation product; Dough acidification; Sensory analysis; Umami; Kokumi
Funding
- Cluster Tecnologici Regionali Regione Puglia FSC, Progetto Bioteca [QCBRAJ6]
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A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14 h) in a wheat flour-based medium, was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened bread with reduced salt content (20% and 50%) with respect to a reference bread (REF) not containing the fermentation product. Sensory analysis indicated that the Bio21B bread with salt reduced by 50% had a pleasant taste similar to the salt-containing bread (REF). L-Glutamate and total free amino acid content did not differ between REF and Bio21B breads, while the acids lactic, acetic, phenyllactic, 4-OH-phenyllactic and indole-3-lactic were present only in Bio21B breads. Moreover, the presence of several umami (uridine monophosphate, inosine monophosphate, adenosine, and guanosine) and kokumi (c-L-glutamyl-L-valine) taste-related molecules was ascertained both in REF and in Bio21B breads. Therefore, a possible role of the acidic molecules in compensating the negative perception of salt reduction can be hypothesized. (C) 2016 Elsevier Ltd. All rights reserved.
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