Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition

Rosell, Cristina M.; Santos, Eva María; Penella, Juan Mario Sanz; Haros, Claudia Mónika

doi:10.1016/j.jcs.2009.06.007

Cited by 48 publications

(37 citation statements)

References 30 publications

(8 reference statements)

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“…The bread volume is related to the quantity and quality of gluten (Chloupek et al 2008;Rosell et al 2009). Bread volume is measured as one of the most important criteria in evaluating bread quality (Yamsaengsung et al 2010).…”

Section: Resultsmentioning

confidence: 99%

Improving the quality of whole wheat bread by using various plant origin materials

Boz¹,

Karaoğlu²

2013

Czech J. Food Sci.

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Boz H., Karaoğlu M.M. (2013): Improving the quality of whole wheat bread by using various plant origin materials. Czech J. Food Sci., 31: 457-466.The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1 st day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.

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Section: Resultsmentioning

confidence: 99%

Improving the quality of whole wheat bread by using various plant origin materials

Boz¹,

Karaoğlu²

2013

Czech J. Food Sci.

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“…Technology of baking also affects the quality of wholemeal breads. Rosell et al [2009] reported that wholemeal bread prepared by bake-off technology was softer and its hardness was not infl uenced by storage conditions. It has been also reported that addition of sourdough and dietary fi ber (inulin and oat fi bers) affects the nutritional value of wheat breads prepared by bake-off technology [Kopeć et al 2011].…”

Section: An Addition Of Sourdough and Whey Proteins Affects The Nutrimentioning

confidence: 99%

An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

Kopeć

Borczak

Pysz

et al. 2014

Acta Sci Pol Technol Aliment

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“…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).…”

Section: Introductionmentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Duliński¹,

Cielecka²,

Pierzchalska³

et al. 2015

Food Technol. Biotechnol.

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SummaryPrepar ations of 6-phytase A (EC 3.1.3.26) and phytase B (acid phosphatase, EC 3.1.3.2) were applied alone and combined in the preparation of dough to estimate their catalytic potential for myo-inositol liberation from rye fl our in the breadmaking technology. The experimental bread samples were ground a er baking and subjected to determination of myo-inositol bioavailability by an in vitro method that simulated digestion in a human alimentary tract, followed by measurements of myo-inositol transport through enterocyte--like diff erentiated Caco-2 cells to determine its bioaccessibility. Myo-inositol content was measured by a high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) technique. The concentration of myo-inositol in the dialysates of control bread was 25.3 µg/mL, whereas in the dialysates of bread sample baked with 6-phytase A, the concentration increased to 35.4 µg/mL, and in the bread baked with phytase B to 64.98 µg/mL. Simultaneous application of both enzymes resulted in myo-inositol release of 64.04 µg/mL. The highest bioaccessibility of myo-inositol, assessed by the measurement of the passage through the Caco-2 monolayer was determined in the bread baked with the addition of 6-phytase A. Enzymatically modifi ed rye bread, particularly by the addition of 6-phytase A, may be therefore a rich source of a highly bioaccessible myo--inositol.

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Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition

Cited by 48 publications

References 30 publications

Improving the quality of whole wheat bread by using various plant origin materials

Improving the quality of whole wheat bread by using various plant origin materials

An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

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

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