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Abstract:

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. © Springer-Verlag 2001.

Registro:

Documento: Artículo
Título:Fungal phytase as a potential breadmaking additive
Autor:Haros, M.; Rosell, C.M.; Benedito, C.
Filiación:Departamento de Industrias y Química Orgánica, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina
Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain
Palabras clave:Bread quality; Breadmaking; Phytase; Phytate; Anti-nutritional; Bread quality; Breadmaking process; Derived products; Fermentation process; Nutritional benefits; Phytases; Phytate; Breadmaking; Fermentation; Food products; Enzymes
Año:2001
Volumen:213
Número:4-5
Página de inicio:317
Página de fin:322
DOI: http://dx.doi.org/10.1007/s002170100396
Título revista:European Food Research and Technology
Título revista abreviado:Eur. Food Res. Technol.
ISSN:14382377
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v213_n4-5_p317_Haros

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Citas:

---------- APA ----------
Haros, M., Rosell, C.M. & Benedito, C. (2001) . Fungal phytase as a potential breadmaking additive. European Food Research and Technology, 213(4-5), 317-322.
http://dx.doi.org/10.1007/s002170100396
---------- CHICAGO ----------
Haros, M., Rosell, C.M., Benedito, C. "Fungal phytase as a potential breadmaking additive" . European Food Research and Technology 213, no. 4-5 (2001) : 317-322.
http://dx.doi.org/10.1007/s002170100396
---------- MLA ----------
Haros, M., Rosell, C.M., Benedito, C. "Fungal phytase as a potential breadmaking additive" . European Food Research and Technology, vol. 213, no. 4-5, 2001, pp. 317-322.
http://dx.doi.org/10.1007/s002170100396
---------- VANCOUVER ----------
Haros, M., Rosell, C.M., Benedito, C. Fungal phytase as a potential breadmaking additive. Eur. Food Res. Technol. 2001;213(4-5):317-322.
http://dx.doi.org/10.1007/s002170100396