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Título

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

AutorRosell, Cristina M. ; Santos, Eva; Sanz Penella, Juan Mario ; Haros, Monika
Palabras claveWholemeal
Breadmaking
Quality
Phytates
Fecha de publicación7-jul-2009
EditorElsevier
CitaciónJournal of Cereal Science 50(2): 272-277 (2009)
ResumenThe effect of different breadmaking processes (conventional, frozen dough, frozen partially baked bread) and the effect of the storage period on the technological quality of fresh wholemeal wheat breads are investigated. In addition, the impact of the exogenous fungal phytase on the phytate content was also determined. Results showed that breadmaking technology significantly affected the quality parameters of wholemeal breads (specific volume, moisture content, crumb and crust colour, crumb texture profile analysis and crust flaking) and frozen storage affected to a different extent the quality of the loaves obtained from partially baked breads and those obtained from frozen dough, particularly crust flaking. Freezing and frozen storage of wholemeal bread in the presence of fungal phytase decreased significantly the phytate content in whole wheat breads. The combination of fungal phytase addition, breadmaking process and frozen storage could be advisable for overcoming the detrimental effect of bran on the mineral bioavailability.
Descripción6 pages, 2 figures, 4 tables.
Versión del editorhttp://dx.doi.org/10.1016/j.jcs.2009.06.007
URIhttp://hdl.handle.net/10261/15866
DOI10.1016/j.jcs.2009.06.007
ISSN0733-5210
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