Use of Fungal Phytase to Improve Breadmaking Performance of Whole Wheat Bread

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 alpha-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 alpha-amylase addition can be obtained by adding phytase, which promotes the activation of endogenous alpha-amylase.

Rheological behaviour of whole wheat flour

“…The effects associated with the use of α-amylases are an increase in the bread volume, an improvement of crumb grain, crust and crumb colour, and a contribution to the flavour development (Rosell et al, 2001). Calcium ion is required for the stability of α-amylases, is a co-factor, whereas the phytic acid has an inhibitory effect in the amylase activity by sequestrating of this cation (Haros et al, 2001a). Phytic acid, myo-inositol hexaphosphate or phytate, is widely distributed in plant seeds and grains.…”

Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: A Study Using an In Vitro Method of Digestion and a Caco-2 Cell Culture Model

“…Phyta ses, phosphohydrolases of myo-inositol hexakisphosphate, hydrolyse phytate to a pool of lower myo-inositol phosphates (3,4). In breadmaking, phosphorolytic activity originates from wheat or rye fl our enzymes as well as from the yeast phytase (5)(6)(7). The joint action of these enzymes determines the fi nal profi le of inositol phosphates and may also lead to the formation of free myo-inositol (8).…”

“…The strategy presented here is based on the concept of enzymatic conversion of endogenous phytates of rye fl our into myo-inositol by means of commerci al microbial phytases added to the dough. Although phytase application in the breadmaking has been studied by a few researchers (5)(6)(7)21), there is no evidence to suggest that this can be utilized as a method for producing bread with enhanced myo-inositol content.…”

Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods

“…In addition, the unrefined grains of rice, wheat, rye, etc., are richer in various minerals, dietary fiber, vitamins, and other bioactive components than refined ones. Therefore, these unrefined cereals are used as food ingredients for bread, breakfast cereals and so on due to their high health-promoting activities (Fukui et al, 1997;Haros et al, 2001;Lopez et al, 2001;Porres et al, 2001). In addition to the unrefined cereals, legumes, especially soybean have long history as food ingredient.…”