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

详细信息    查看全文

• 作者：Francesca Valerio^a ; Amalia Conte^b ; ^c ; Mariaelena Di Biase^a ; Veronica M.T. Lattanzio^a ; S. Lisa Lonigro^a ; Lucia Padalino^c ; Erica Pontonio^d ; Paola Lavermicocca^a ; ^{paola.lavermicocca@ispa.cnr.it}
• 关键词：Salt-reduced bread ; Lactic acid bacteria ; Microbial bioprocessing ; Fermentation product ; Dough acidification ; Sensory analysis ; Umami ; Kokumi
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：582-589
• 全文大小：565 K
• 卷排序：221

文摘

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.