title: Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.
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.
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via Amendola, 122/O, 70126 Bari, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Valerio
authors.affiliation: Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; Services Center of Applied Research, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Amalia
authors.initials: A
authors.lastname: Conte
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via Amendola, 122/O, 70126 Bari, Italy.
authors.forename: Mariaelena
authors.initials: M
authors.lastname: Di Biase
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via Amendola, 122/O, 70126 Bari, Italy.
authors.forename: Veronica M T
authors.initials: VMT
authors.lastname: Lattanzio
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via Amendola, 122/O, 70126 Bari, Italy.
authors.forename: S Lisa
authors.initials: SL
authors.lastname: Lonigro
authors.affiliation: Services Center of Applied Research, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Lucia
authors.initials: L
authors.lastname: Padalino
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy.
authors.forename: Erica
authors.initials: E
authors.lastname: Pontonio
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via Amendola, 122/O, 70126 Bari, Italy. Electronic address: paola.lavermicocca@ispa.cnr.it.
authors.forename: Paola
authors.initials: P
authors.lastname: Lavermicocca
mesh_terms: D001939:Bread / Q000032:analysis*; D005285:Fermentation; D048191:Lactiplantibacillus plantarum / Q000737:chemistry*; D015002:Yeast, Dried
keywords: Dough acidification; Fermentation product; Kokumi; Lactic acid bacteria; Microbial bioprocessing; Salt-reduced bread; Sensory analysis; Umami