Fungal phytase as a potential breadmaking additive
2001
Haros, Monika | Rosell, Cristina M. | Benedito Mengod, Carmen | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) | Consejo Superior de Investigaciones Científicas (España) | Universidad de Buenos Aires | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydrolysis of phytates, resulting in a decrease of the phytate content (considered as anti-nutritional compound). However a high content of phytate is still present in the cereal derived products. The effect of the addition of exogenous phytase to four different bread formulations containing fiber on the breadmaking process will be analyzed. In all the formulations tested, the supplementation of phytase promoted an acceleration of the fermentation process and, at the fresh bread level, an improvement in the shape, a light increase of the specific volume, and also better crumb (softness effect) were obtained. Additionally, it is important to note that the phytate content in doughs and fresh breads was reduced by the addition of phytase, with the subsequent nutritional benefits that this implies as consequence of reducing the anti-nutrient content of the breads containing fiber.
显示更多 [+] 显示较少 [-]This work was financially supported by the European Union and Comisión Interministerial de Ciencia y Tecnología Project (FEDER, IFD97–0671-C02–01) and Consejo Superior de Investigaciones Científicas (CSIC), Spain. M. Haros would like to express thanks for the post-doctoral grant from program René Hugo Thalmann of the Universidad de Buenos Aires, Argentine.
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