Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 4
Topic:
Biotechnology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Żyła K. , Mika M. , Gambu¶ H. , Nowotny A. , Szymczyk B. 2005. FUNGAL PHYTASES IN WHOLEMEAL BREADMAKING I: 3-PHYTASE A IMPROVES STORAGE STABILITY AND IN VITRO DIGESTIBILITY OF NUTRIENTS IN WHEAT BREADS, EJPAU 8(4), #70.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-70.html

FUNGAL PHYTASES IN WHOLEMEAL BREADMAKING I: 3-PHYTASE A IMPROVES STORAGE STABILITY AND IN VITRO DIGESTIBILITY OF NUTRIENTS IN WHEAT BREADS

Krzysztof Żyła1, Magdalena Mika1, Halina Gambu¶2, Anna Nowotny2, Beata Szymczyk3
1 Department of Food Biotechnology, University of Agriculture in Cracow, Poland
2 Department of Carbohydrates Technology, Agricultural University of Cracow, Poland
3 National Research Institute of Animal Production Department of Animal Nutrition and Feed Science in Aleksandrowice, Poland

 

ABSTRACT



Microbial 3-phytase A at seven activity levels ranging from 0 to 5000 FTU/kg was tested as a breadmaking additive in baking of wholemeal wheat breads. No consistent relationships between levels of 3-phytase A and bread weights, bread volumes, baking yield or total baking loss were found. There were no effects of the enzyme addition on bread moisture. The enzyme significantly improved firmness (p<0.001) and chewiness (p<0.001) of fresh breads in a dose-depended manner. The improvements in texture over control breads were preserved during 3 days of storage. 3-Phytase A at 5000 FTU/kg increased bread volume by 11 % and in vitro digestibilities of phosphorus, calcium, carbohydrates, and protein by 45, 16, 11, and 56%, respectively. In control breads, phytate content of the wholemeal wheat flour was reduced by 51%. The extend of the subsequent loss of phytate in breads supplemented with 3-phytase A was reciprocally related to the enzyme activity applied (R2= 0.975; p<0.001) and reached 92% in breads supplemented with 5000 FTU/kg. Myo-inositol pentaphosphates (IP5) concentrations in control breads and in breads baked with 3-phytase A at 30-1000 FTU/kg were 5 fold higher than in flour whereas in breads baked with the enzyme at 5000 FTU/kg no IP5 were found.

Key words: wheat, bread, phytate, 3-phytase A, storage stability, nutrient digestibility.

Krzysztof Żyła
Department of Food Biotechnology,
University of Agriculture in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
phone/fax: (+4812) 662 4794
email: kzyla@ar.krakow.pl

Magdalena Mika
Department of Food Biotechnology,
University of Agriculture in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Halina Gambu¶
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Anna Nowotny
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Beata Szymczyk
National Research Institute of Animal Production
Department of Animal Nutrition and Feed Science in Aleksandrowice, Poland
32-083 Balice, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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