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Lactic acid fermentation takes place in a flour and water mixture to create Sourdough. It's frequently used to make sourdough bread, which has a distinctive flavour and crumb. The lactic acid and acetic acid created during the fermentation lower the dough's acidity. This helps sourdough bread retain freshness longer. Recent reports suggest that sourdough bread contains more salt than ordinary bread, presumably as a result of the interaction between acidity and proteolysis. In particular, glutamate concentration in the bread reached the glutamate taste threshold for bread of 0.03% monosodium glutamate (w/w) by utilising fermentation with glutamate-accumulating Lactobacillus reuteri strains to make sourdough.
Sourdough not only has a sour flavour, but it also brings out the umami flavour. By adding sourdough to bread, you can reduce the salt content by up to 33% (from 1.5 to 1.0% wheat base). In order to decrease the salt content of other baked goods without sacrificing flavour, sourdough addition can be utilised, especially when making puff pastry. So, rewriting the recipe using sourdough is a promising method.
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