Abstract

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). L32 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 (gamma-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.

Autore Pugliese

• Valerio Francesca , Lavermicocca Paola , Lattanzio Veronica Maria Teresa , Di Biase Mariaelena

Tutti gli autori

• F. Valerio ; A. Conte ; M. Di Biase ; V.M.T. Lattanzio ; L. Lonigro ; L. Padalino ; E. Pontonio ; P. Lavermicocca

Titolo volume/Rivista

Food chemistry

Anno di pubblicazione

2016

ISSN

0308-8146

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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