AI Article Synopsis
- A fermentation product called Bio21B, made from Lactobacillus plantarum and wheat flour, was used as a flavor enhancer in yeast-leavened bread with reduced salt levels (20% and 50%).
- Sensory tests showed that the bread with 50% less salt still had a pleasant taste comparable to the regular bread without the fermentation product.
- Bio21B breads contained unique acids not found in regular bread, while both types had similar amino acids and other compounds that may help balance the taste when salt is reduced.
Article 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.
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| http://dx.doi.org/10.1016/j.foodchem.2016.11.135 | DOI Listing |
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