Fungal phytase as a potential breadmaking additive
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 effe...
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2001
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v213_n4-5_p317_Haros http://hdl.handle.net/20.500.12110/paper_14382377_v213_n4-5_p317_Haros |
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paper:paper_14382377_v213_n4-5_p317_Haros2023-06-08T16:15:48Z Fungal phytase as a potential breadmaking additive Bread quality Breadmaking Phytase Phytate Anti-nutritional Bread quality Breadmaking process Derived products Fermentation process Nutritional benefits Phytases Phytate Breadmaking Fermentation Food products Enzymes 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. 2001 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v213_n4-5_p317_Haros http://hdl.handle.net/20.500.12110/paper_14382377_v213_n4-5_p317_Haros |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Bread quality Breadmaking Phytase Phytate Anti-nutritional Bread quality Breadmaking process Derived products Fermentation process Nutritional benefits Phytases Phytate Breadmaking Fermentation Food products Enzymes |
| spellingShingle |
Bread quality Breadmaking Phytase Phytate Anti-nutritional Bread quality Breadmaking process Derived products Fermentation process Nutritional benefits Phytases Phytate Breadmaking Fermentation Food products Enzymes Fungal phytase as a potential breadmaking additive |
| topic_facet |
Bread quality Breadmaking Phytase Phytate Anti-nutritional Bread quality Breadmaking process Derived products Fermentation process Nutritional benefits Phytases Phytate Breadmaking Fermentation Food products Enzymes |
| description |
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. |
| title |
Fungal phytase as a potential breadmaking additive |
| title_short |
Fungal phytase as a potential breadmaking additive |
| title_full |
Fungal phytase as a potential breadmaking additive |
| title_fullStr |
Fungal phytase as a potential breadmaking additive |
| title_full_unstemmed |
Fungal phytase as a potential breadmaking additive |
| title_sort |
fungal phytase as a potential breadmaking additive |
| publishDate |
2001 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v213_n4-5_p317_Haros http://hdl.handle.net/20.500.12110/paper_14382377_v213_n4-5_p317_Haros |
| _version_ |
1768545663653511168 |