Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis
| Autor: | Yann Demarigny, Laetitia Gemelas, Pascal Degraeve, Arnaud Hallier |
|---|---|
| Přispěvatelé: | Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BIODYMIA), Isara-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
2. Zero hunger
0106 biological sciences biology Lactococcus lactis Recipe digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Sensory analysis Diacetyl Lactic acid Ingredient chemistry.chemical_compound 0404 agricultural biotechnology chemistry 010608 biotechnology [SDV.IDA]Life Sciences [q-bio]/Food engineering Fermentation Food science Aroma Food Science |
| Zdroj: | Czech Journal of Food Sciences Czech Journal of Food Sciences, 2016, 34 (No. 6), pp.529-533. ⟨10.17221/127/2016-CJFS⟩ |
| Popis: | Whey was fermented using different lactic acid bacteria in order to obtain an ingredient as a substitute for butter in pastry products. Lactococcus lactis subsp. lactis biovar diacetylactis was selected based on its capacity to produce buttery flavours like diacetyl. Fermentation parameters such as temperature, aeration, citrate addition, and the duration of each fermentation step were selected in order to boost diacetyl production. Fermented whey was then added as an ingredient to white sandwich bread which did not initially contain any butter in the recipe. Sensory analysis brought to light that the buttery aroma was under the perception threshold in the bread containing the mixture even though the fermented whey contained diacetyl. |
| Databáze: | OpenAIRE |
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