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

Food Chem. 2017 Apr 15:221:582-589. doi: 10.1016/j.foodchem.2016.11.135. Epub 2016 Nov 25.

Abstract

A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14h) 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: Dough acidification; Fermentation product; Kokumi; Lactic acid bacteria; Microbial bioprocessing; Salt-reduced bread; Sensory analysis; Umami.

MeSH terms

  • Bread / analysis*
  • Fermentation
  • Lactobacillus plantarum / chemistry*
  • Yeast, Dried