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 II: EFFECTS OF DIFFERENT PHYTASES ON TECHNOLOGICAL AND FUNCTIONAL PARAMETERS OF RYE BREADS, EJPAU 8(4), #72.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-72.html

FUNGAL PHYTASES IN WHOLEMEAL BREADMAKING II: EFFECTS OF DIFFERENT PHYTASES ON TECHNOLOGICAL AND FUNCTIONAL PARAMETERS OF RYE 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- and 6-phytases A at 5000 FTU/kg, and their combinations with phytase B at 30 AcPU/g, were tested as breadmaking improvers in baking of wholemeal rye breads. Both phytases A increased bread volumes and the subsequent addition of phytase B amplified the effect. 6-Phytase A alone, and, especially in combination with phytase B, significantly reduced crumb firmness and chewiness. The improvements in texture were preserved during 3 days of storage. 6-Phytase A, but not 3-phytase A, reduced fat content of breads by more than 50 %, and slightly decreased protein concentration. In breads supplemented with 0.2% of myo-inositol, similar, although less pronounced, changes in fat and protein content were observed.

Key words: rye bread, 3- and 6-phytase A, phytase B, texture, antistaling.

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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