Bread produced by the combination of bakery yeast and sodium bicarbonate had most volatile compounds. The abundant volatile compounds identified in bakery yeast-raised bread were butanal-3-methyl,butanol-3-methyl and hexanal, in the sourdough bread, they were ethanol, furan-2-metyhl and pentan, ...
an uplifting synergy 2017, comprehensive reviews in food science and food safety optimization of leavening activity of baker's yeast during the spray-drying process 2010, drying technology influence of several process parameters on sourdough fermentation 2003, acta biotechnologica improving the freeze ...
Reducing sodium content in bread is a challenging proposition since sodium chloride contributes to more than saltiness perception in bread products. The objective of this study was to assess the effect of salt substitutes and fermented products (wheat-soybean tempe flour and sourdough) on flavor ...
Reducing sodium content in bread is a challenging proposition since sodium chloride contributes to more than saltiness perception in bread products. The objective of this study was to assess the effect of salt substitutes and fermented products (wheat-soybean tempe flour and sourdough) on flavor ...
Bread produced with sourdough fermented with L. reuteri 100-23螖gadB consistently had a higher umami taste intensity when compared with other sourdough breads. Neither sourdough addition nor NaCl level influenced bread volume or texture. In conclusion, the use of sourdough fermented with glutamate-...
Model studies were conducted in order to study the influence of acid and NaCl, as occurring in wheat sourdough bread, on fundamental rheological properties of wheat gluten. Gluten was divided into pieces and subjected to a swelling period in lactate buffer of pH 3.9, with or without added NaCl...
The search for alternatives for salt reduction in bread is a challenge. This study aimed to evaluate the use of dry sourdough (DS) for the reduction of sodium in French rolls, using a 22 central composite rotatable design. Sodium chloride (NaCl) (0-2.5%) and DS (0-10%, flour basis) ...
Indeed, the results confirmed that the use of sourdough deepened the flavour of the bread to such an extent that a reduction of 0.9% in sourdough bread did not have an undesirable effect on the consumer [49]. These agents can be peptide structures or ingredients with an umami taste. ...
Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers. Keywords: salt reduction; legislative recommendations; bread making; salt replacement; bread quality1. Introduction Bread is a part of the foodstuffs that are ...