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

• Published in: Food chemistry Vol. 221; pp. 582 - 589
• Main Authors: Valerio, Francesca, Conte, Amalia, Di Biase, Mariaelena, Lattanzio, Veronica M.T., Lonigro, S. Lisa, Padalino, Lucia, Pontonio, Erica, Lavermicocca, Paola
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.04.2017
• Subjects: Bread - analysis; Dough acidification; Fermentation; Fermentation product; Kokumi; Lactic acid bacteria; Lactobacillus plantarum - chemistry; Microbial bioprocessing; Salt-reduced bread; Sensory analysis; Umami; Yeast, Dried; Dough acidification; Kokumi; Lactic acid bacteria; Umami; Fermentation product; Sensory analysis; Microbial bioprocessing; Salt-reduced bread
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.11.135

•Reduced salt bread was obtained by adding Bio21B fermentation product to the dough.•Bio21B acted as taste enhancer in bread with salt content reduced by 50%•The addition of Bio21B allowed dough acidification enhancing proteolysis.•Total free amino acid content was higher in Bio21B-dough than in reference dough.•Only Bio21B-breads contained phenyllactic, 4-OH-phenyllactic, indole-3-lactic acids. 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.