Use of fungal phytase to improve breadmaking performance of whole wheat bread
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, withou...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2001
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 09370caa a22010937a 4500 | ||
|---|---|---|---|
| 001 | PAPER-1832 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203109.0 | ||
| 008 | 190411s2001 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0035176989 | |
| 024 | 7 | |2 cas |a 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 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JAFCA | ||
| 100 | 1 | |a Haros, M. | |
| 245 | 1 | 0 | |a Use of fungal phytase to improve breadmaking performance of whole wheat bread |
| 260 | |c 2001 | ||
| 270 | 1 | 0 | |m Rosell, C.M.; Laboratorio de Cereales, Inst. Agroquimica/Tecnol. Alimentos, P. O. Box 73, 46100 Burjassot, Valencia, Spain; email: crosell@iata.csic.es |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Snider, M., Liebman, M., Calcium additives and sprouted wheat effects on phytate hydrolysis in whole wheat bread (1992) J. Food Sci., 57 (1), pp. 118-120 | ||
| 504 | |a Barber, S., Chemical changes during bread dough fermentation and their relation to the quality of bread (1984) Chemical Changes during Food Processing, pp. 145-178. , S. B., Poveda, Ed.; Instituto Agroquimica y Tecnologia de Alimentos: Valencia, Spain | ||
| 504 | |a Deshpande, S.S., Cheryan, M., Effects of phytic acid, divalent cations, and their interactions on α-amylase activity (1984) J. Food Sci., 49, pp. 516-519 | ||
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| 504 | |a Munoz, J.M., Overview of the effects of dietary fiber on the utilization of minerals and trace elements (1985) Handbook of Dietary Fiber in Human Nutrition, pp. 193-200. , Spiller, G. A., Ed.; CRC Press: Boca Raton, FL | ||
| 504 | |a Kikunaga, S., Katoh, Y., Takahashi, M., Biochemical changes in phosphorus compounds and in the activity of phytase and α-amylase in the rice (Oryza sativa) grain during germination (1991) J. Sci. Food Agric., 56, pp. 335-343 | ||
| 504 | |a Nayini, N.R., Markakis, P., Effect of fermentation time on the inositol phosphates of bread (1983) J. Food Sci., 48, pp. 262-263 | ||
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| 504 | |a Haros, M., Rosell, C.M., Benedito, C., Fungal phytase as a potential breadmaking additive (2001) Eur. Food Res. Technol., , DOI 10.1007/S002170100396 | ||
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| 504 | |a Collar, C., Armero, E., Texture properties of formulated wheat doughs. Relationship with dough and bread technological quality (1997) Eur. Food Res. Technol., 204, pp. 136-145 | ||
| 504 | |a McCleary, B.V., Sheenan, H., Measurement of cereal α-amylase: A new assay procedure (1987) J. Cereal Sci., 6, pp. 237-251 | ||
| 504 | |a Sirou, Y., Lecommandeur, D., Lauriere, C., Specific enzymatic micro-assays of α-amylase and β-amylase in cereals (1990) J. Agr. Food Chem., 38, pp. 171-174 | ||
| 504 | |a Rosell, M.C., Haros, M., Escrivá, C., Benedito de Barber, C., Experimental approach to optimize the use of α-amylases in breadmaking (2001) J. Agric. Food Chem., 49, pp. 2973-2977 | ||
| 504 | |a Kruger, J.E., Reed, G., (1988) Wheat Chemistry and Technology, pp. 465-466. , Pomeranz, Y., Ed.; American Association of Cereal Chemists: St, Paul, MN | ||
| 504 | |a Reinhold, J.G., Parsa, A., Karimian, N., Hammick, J.W., Ismail-Beigi, F., Availability of zinc in leavened and uptake by rat intestine in vitro (1974) J. Nutr., 104, pp. 976-982 | ||
| 504 | |a McKenzie-Parnell, J.M., Davies, N.T., Destruction of Phytic Acid During Home Breadmaking (1986) Food Chem., 22, pp. 181-192 | ||
| 504 | |a Türk, M., Carlsson, N.-G., Sandberg, A.-S., Reduction in the levels of phytate during wholemeal breadmaking; effect of yeast and wheat phytases (1996) J. Cereal Sci., 23, pp. 257-264 | ||
| 504 | |a Tangkongchitr, U., Seib, P.A., Hoseney, R.C., Phytic Acid. III. Two barriers to the loss of phytate during breadmaking (1982) Cereal Chem., 59, pp. 216-221 | ||
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| 520 | 3 | |a 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. |l eng | |
| 593 | |a Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P. O. Box 73, 46100 Burjassot, Valencia, Spain | ||
| 593 | |a Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina | ||
| 690 | 1 | 0 | |a Α-AMYLASE |
| 690 | 1 | 0 | |a BREADMAKING |
| 690 | 1 | 0 | |a PHYTASE |
| 690 | 1 | 0 | |a PHYTATE |
| 690 | 1 | 0 | |a WHOLE BREAD QUALITY |
| 690 | 1 | 0 | |a WHOLE WHEAT BREAD |
| 690 | 1 | 0 | |a AMYLASE |
| 690 | 1 | 0 | |a FUNGAL ENZYME |
| 690 | 1 | 0 | |a PHYTASE |
| 690 | 1 | 0 | |a PHYTATE |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a ASPERGILLUS NIGER |
| 690 | 1 | 0 | |a BREAD |
| 690 | 1 | 0 | |a COOKING |
| 690 | 1 | 0 | |a ENZYME ACTIVITY |
| 690 | 1 | 0 | |a ENZYMOLOGY |
| 690 | 1 | 0 | |a FERMENTATION |
| 690 | 1 | 0 | |a FLOUR |
| 690 | 1 | 0 | |a FOOD QUALITY |
| 690 | 1 | 0 | |a FUNGUS |
| 690 | 1 | 0 | |a METABOLISM |
| 690 | 1 | 0 | |a NONHUMAN |
| 690 | 1 | 0 | |a WHEAT |
| 690 | 1 | 0 | |a 6-PHYTASE |
| 690 | 1 | 0 | |a ASPERGILLUS NIGER |
| 690 | 1 | 0 | |a BREAD |
| 690 | 1 | 0 | |a COOKERY |
| 690 | 1 | 0 | |a FERMENTATION |
| 690 | 1 | 0 | |a ASPERGILLUS NIGER |
| 690 | 1 | 0 | |a FUNGI |
| 690 | 1 | 0 | |a TRITICUM AESTIVUM |
| 700 | 1 | |a Rosell, C.M. | |
| 700 | 1 | |a Benedito, C. | |
| 773 | 0 | |d 2001 |g v. 49 |h pp. 5450-5454 |k n. 11 |p J. Agric. Food Chem. |x 00218561 |w (AR-BaUEN)CENRE-101 |t Journal of Agricultural and Food Chemistry | |
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| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00218561_v49_n11_p5450_Haros |y Handle |
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