Changes in phytase activity and phytate content during germination of some cereals, and breadmaking dough of different high protein ingredients
1989
Abou-Salem, F.M. (National Research Center, Cairo (Egypt). Food Technology and Dairy Lab.) | Khalaf, H.H. | Abd-El-Latif, A.R.
A marked difference in phytase activity and phytate content in wheat (Giza 157 and Sakha 8), barley (Giza 117) and maize (Giza2) was noticed during germination. The effects of adding different high protein ingredients gluten 30 and 50% defatted soya flour, soya isolate, chick pea flour, chick pea isolate, milk powder (30 and 50%) and Na caseinate on hydrolysis of phytate in wheat flour dough were investigated. The present work indicated that a decrease in phytate hydrolysis was observed in the dough containing all high protein ingredients except milk powder which completely inhibited the enzyme.
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