Fungal phytase as a potential breadmaking additive

Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydrolysis of phytates, resulting in a decrease of the phytate content (considered as anti-nutritional compound). However a high c ontent of phytate is still present in the cereal derived products. The effe ct of the addition of exogenous phytase to four different bread formulation s containing fiber on the breadmaking process will be analyzed. In all the formulations tested, the supplementation of phytase promoted an acceleratio n 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 cru mb (softness effect) were obtained. Additionally, it is important to note t hat the phytate content in doughs and fresh breads was reduced by the addit ion of phytase, with the subsequent nutritional benefits that this implies as consequence of reducing the anti-nutrient content of the breads containi ng fiber.