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Titolo:
Fungal phytase as a potential breadmaking additive
Autore:
Haros, M; Rosell, CM; Benedito, C;
Indirizzi:
CSIC, Inst Agroquim & Tecnol Alimentos, Lab Cereales, Valencia 46100, Spain CSIC Valencia Spain 46100 Alimentos, Lab Cereales, Valencia 46100, Spain Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind & Quim Organ, RA-1428 Buenos Aires, DF, Argentina Univ Buenos Aires Buenos Aires DF Argentina RA-1428 Aires, DF, Argentina
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 4-5, volume: 213, anno: 2001,
pagine: 317 - 322
SICI:
1438-2377(200110)213:4-5<317:FPAAPB>2.0.ZU;2-1
Fonte:
ISI
Lingua:
ENG
Soggetto:
PHYTIC ACID; INVITRO ESTIMATION; IRON AVAILABILITY; WHEAT; REDUCTION; PHOSPHORUS; ABSORPTION; FIBER; BREAD; ZINC;
Keywords:
phytase; phytate; breadmaking; bread quality;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
30
Recensione:
Indirizzi per estratti:
Indirizzo: Rosell, CM CSIC, Inst Agroquim & Tecnol Alimentos, Lab Cereales, POB 73, Valencia 46100, Spain CSIC POB 73 Valencia Spain 46100 POB 73, Valencia 46100, Spain
Citazione:
M. Haros et al., "Fungal phytase as a potential breadmaking additive", EUR FOOD RE, 213(4-5), 2001, pp. 317-322

Abstract

Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydrolysis of phytates, resulting in a decrease of thephytate 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 theformulations 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 impliesas consequence of reducing the anti-nutrient content of the breads containing fiber.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 09:05:20