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Food Chemistry
Vol. 221, 2017, Pages: 582–589

Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product

Francesca Valerio, Amalia Conte, Mariaelena Di Biase, Veronica M.T. Lattanzio, S. Lisa Lonigro, Lucia Padalino, Erica Pontonio, Paola Lavermicocca

Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via Amendola, 122/O, 70126 Bari, Italy.


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 (γ-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.

Keywords: Salt-reduced bread; Lactic acid bacteria; Microbial bioprocessing; Fermentation product; Dough acidification; Sensory analysis; Umami; Kokumi.

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