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Abstract:

The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality was analyzed. The phytase addition shortened the fermentation period, without affecting the bread dough pH. Regarding the whole wheat bread, a considerable increase of the specific bread volume, an improvement of the crumb texture, and the width/height ratio of the bread slice were obtained. An in vitro assay revealed that the improving effect of phytase on breadmaking might be associated with the activation of α-amylase, due to the release of calcium ions from calcium-phytate complexes promoted by phytase activity. As a conclusion, phytase offers excellent possibilities as a breadmaking improver, with two main advantages: First, the nutritional improvement produced by decreasing phytate content, and second, all the benefits produced by α-amylase addition can be obtained by adding phytase, which promotes the activation of endogenous α-amylase.

Registro:

Documento: Artículo
Título:Use of fungal phytase to improve breadmaking performance of whole wheat bread
Autor:Haros, M.; Rosell, C.M.; Benedito, C.
Filiación:Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P. O. Box 73, 46100 Burjassot, Valencia, Spain
Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina
Palabras clave:α-amylase; Breadmaking; Phytase; Phytate; Whole bread quality; Whole wheat bread; amylase; fungal enzyme; phytase; phytate; article; Aspergillus niger; bread; cooking; enzyme activity; enzymology; fermentation; flour; food quality; fungus; metabolism; nonhuman; wheat; 6-Phytase; Aspergillus niger; Bread; Cookery; Fermentation; Aspergillus niger; Fungi; Triticum aestivum
Año:2001
Volumen:49
Número:11
Página de inicio:5450
Página de fin:5454
DOI: http://dx.doi.org/10.1021/jf010642l
Título revista:Journal of Agricultural and Food Chemistry
Título revista abreviado:J. Agric. Food Chem.
ISSN:00218561
CODEN:JAFCA
CAS:amylase, 9000-90-2, 9000-92-4, 9001-19-8; phytase, 37288-11-2, 37341-58-5, 9001-89-2; phytate, 14306-25-3, 7205-52-9; 6-Phytase, 3.1.3.26
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v49_n11_p5450_Haros

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Citas:

---------- APA ----------
Haros, M., Rosell, C.M. & Benedito, C. (2001) . Use of fungal phytase to improve breadmaking performance of whole wheat bread. Journal of Agricultural and Food Chemistry, 49(11), 5450-5454.
http://dx.doi.org/10.1021/jf010642l
---------- CHICAGO ----------
Haros, M., Rosell, C.M., Benedito, C. "Use of fungal phytase to improve breadmaking performance of whole wheat bread" . Journal of Agricultural and Food Chemistry 49, no. 11 (2001) : 5450-5454.
http://dx.doi.org/10.1021/jf010642l
---------- MLA ----------
Haros, M., Rosell, C.M., Benedito, C. "Use of fungal phytase to improve breadmaking performance of whole wheat bread" . Journal of Agricultural and Food Chemistry, vol. 49, no. 11, 2001, pp. 5450-5454.
http://dx.doi.org/10.1021/jf010642l
---------- VANCOUVER ----------
Haros, M., Rosell, C.M., Benedito, C. Use of fungal phytase to improve breadmaking performance of whole wheat bread. J. Agric. Food Chem. 2001;49(11):5450-5454.
http://dx.doi.org/10.1021/jf010642l