Use of fungal phytase to improve breadmaking performance of whole wheat bread

The possible use of phytase as a breadmaking improver has been tested in wh ole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality w as analyzed. The phytase addition shortened the fermentation period, withou t affecting the bread dough pH. Regarding the whole wheat bread, a consider able increase of the specific bread volume, an improvement of the crumb tex ture, and the width/height ratio of the bread slice were obtained. An in vi tro assay revealed that the improving effect of phytase on breadmaking migh t be associated with the activation of alpha -amylase, due to the release o f calcium ions from calcium-phytate complexes promoted by phytase activity. As a conclusion, phytase offers excellent possibilities as a breadmaking i mprover, with two main advantages: first, the nutritional improvement produ ced by decreasing phytate content, and second, all the benefits produced by alpha -amylase addition can be obtained by adding phytase, which promotes the activation of endogenous alpha -amylase.