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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorZhao, Cindy J.-
dc.contributor.authorKinner, Mathias-
dc.contributor.authorWismer, Wendy-
dc.contributor.authorGänzle, Michael G.-
dc.date.accessioned2019-07-24T09:14:06Z-
dc.date.available2019-07-24T09:14:06Z-
dc.date.issued2015-
dc.identifier.issn0009-0352de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/17697-
dc.description.abstractNaCl is an important contributor to the taste and texture of bread; therefore, it is challenging to reduce NaCl in bread without compromising quality. This study investigated sensory properties of bread with sourdough fermented with Lactobacillus reuteri accumulating glutamate or γ‐aminobutyrate (GABA). Sourdough was fermented with the GABA‐producing L. reuteri 100‐23 and LTH5448 as well as the glutamate‐accumulating L. reuteri 100‐23ΔgadB and TMW1.106. A consumer panel detected significant differences in the taste of bread with 6% addition of sourdough fermented with glutamate‐ or GABA‐producing L. reuteri. Remarkably, this difference was also detected when GABA‐producing L. reuteri 100‐23 was compared with its glutamate‐producing isogenic mutant L. reuteri 100‐23ΔgadB. The intensity of the salty taste of sourdough bread produced with 1% (flour basis) salt was equivalent to the intensity of the salty taste of reference bread produced with 1.5% salt. A trained panel found that sourdough breads (1 or 2% NaCl flour base) had a higher sour and umami taste intensity when compared with reference bread with the same salt content. Bread produced with sourdough fermented with L. reuteri 100‐23ΔgadB 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‐accumulating lactobacilli allowed reduction of NaCl without adverse effects on the taste or other quality attributes of bread.de_CH
dc.language.isoende_CH
dc.publisherWileyde_CH
dc.relation.ispartofCereal Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleEffect of glutamate accumulation during sourdough fermentation with lactobacillus reuteri on the taste of bread and sodium-reduced breadde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1094/CCHEM-07-14-0149-Rde_CH
zhaw.funding.euNode_CH
zhaw.issue2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end230de_CH
zhaw.pages.start224de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume92de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.author.additionalNode_CH
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Zhao, C. J., Kinner, M., Wismer, W., & Gänzle, M. G. (2015). Effect of glutamate accumulation during sourdough fermentation with lactobacillus reuteri on the taste of bread and sodium-reduced bread. Cereal Chemistry, 92(2), 224–230. https://doi.org/10.1094/CCHEM-07-14-0149-R
Zhao, C.J. et al. (2015) ‘Effect of glutamate accumulation during sourdough fermentation with lactobacillus reuteri on the taste of bread and sodium-reduced bread’, Cereal Chemistry, 92(2), pp. 224–230. Available at: https://doi.org/10.1094/CCHEM-07-14-0149-R.
C. J. Zhao, M. Kinner, W. Wismer, and M. G. Gänzle, “Effect of glutamate accumulation during sourdough fermentation with lactobacillus reuteri on the taste of bread and sodium-reduced bread,” Cereal Chemistry, vol. 92, no. 2, pp. 224–230, 2015, doi: 10.1094/CCHEM-07-14-0149-R.
ZHAO, Cindy J., Mathias KINNER, Wendy WISMER und Michael G. GÄNZLE, 2015. Effect of glutamate accumulation during sourdough fermentation with lactobacillus reuteri on the taste of bread and sodium-reduced bread. Cereal Chemistry. 2015. Bd. 92, Nr. 2, S. 224–230. DOI 10.1094/CCHEM-07-14-0149-R
Zhao, Cindy J., Mathias Kinner, Wendy Wismer, and Michael G. Gänzle. 2015. “Effect of Glutamate Accumulation during Sourdough Fermentation with Lactobacillus Reuteri on the Taste of Bread and Sodium-Reduced Bread.” Cereal Chemistry 92 (2): 224–30. https://doi.org/10.1094/CCHEM-07-14-0149-R.
Zhao, Cindy J., et al. “Effect of Glutamate Accumulation during Sourdough Fermentation with Lactobacillus Reuteri on the Taste of Bread and Sodium-Reduced Bread.” Cereal Chemistry, vol. 92, no. 2, 2015, pp. 224–30, https://doi.org/10.1094/CCHEM-07-14-0149-R.


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