Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium‐Reduced Bread

Abstract

NaCl 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.

Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application

“…Sourdough fermentation L. reuteri TMW1.656 or L. reuteri TMW1.656ΔgtfA were incubated at 37°C overnight in mMRS broth and subcultured with 1% inoculum in 10% sweet wort (Zhao et al, 2015). Sourdoughs with a dough yield of 200 [100 × (wheat flour + malt solution) / wheat flour] were fermented for 24 h (Galle et al, 2012b).…”

Reutericyclin producing Lactobacillus reuteri modulates development of fecal microbiota in weanling pigs

“…L. reuteri is commercially applied in cereal fermentations (Brandt, 2014 ) and as probiotic culture (Tuohy et al, 2003 ). Strain- or lineage specific metabolic traits of L. reuteri mediate host-specific colonization (Frese et al, 2014 ; Wilson et al, 2014 ), and contribute to its competitiveness in cereal fermentations and improved bread quality (Galle et al, 2012 ; Lin and Gänzle, 2014 ; Zhao et al, 2015 ). Strain specific properties of L. reuteri that mediate probiotic activity, however, remain unknown.…”

Sourdough reduces sodium in wheat flour doughs

“…Sourdoughs have been used to aggregate quality to bakery products. Their use brings advantages in sensory and structural aspects and to the shelf life properties of these products, in addition to meeting the increasing demand from consumers for more natural, tasty and healthy foods (Thiele et al, 2002;Arendt et al, 2007;Zhao et al, 2015). The advantages of using sourdoughs is that they can help in the process of reducing sodium in breads, mainly because both ingredients already complement each other in some aspects, such as increased shelf life.…”