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Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis

Author

Listed:
  • Laetitia GEMELAS

    (Bioengineering and Food Microbial Dynamics Interfaces, University Lyon, Lyon, France
    Philibert Savours Company, Crottet, France)

  • Pascal DEGRAEVE

    (Bioengineering and Food Microbial Dynamics Interfaces, University Lyon, Bourg-en-Bresse, France)

  • Arnaud HALLIER

    (ISARA-Lyon, Lyon, France$2)

  • Yann DEMARIGNY

    (Bioengineering and Food Microbial Dynamics Interfaces, University Lyon, Lyon, France)

Abstract

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.

Suggested Citation

  • Laetitia GEMELAS & Pascal DEGRAEVE & Arnaud HALLIER & Yann DEMARIGNY, 2016. "Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 529-533.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:127-2016-cjfs
    DOI: 10.17221/127/2016-CJFS
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    References listed on IDEAS

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    1. Serge Hercberg & Stacie Chat-Yung & Michel Chauliac, 2008. "The French National Nutrition and Health Program: 2001–2006–2010," International Journal of Public Health, Springer;Swiss School of Public Health (SSPH+), vol. 53(2), pages 68-77, April.
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