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 whole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality was analyzed. The phytase addition shortened the fermentation period, without affecting the bread dough pH. Regarding the whole wheat bread, a considerable increase of the specific bread volume, an improvement of the crumb texture, and the width/height ratio of the bread slice were obtained. An in vitro assay revealed that the improving effect of phytase on breadmaking might be associated with the activation of α-amylase, due to the release of calcium ions from calcium−phytate complexes promoted by phytase activity. As a conclusion, phytase offers excellent possibilities as a breadmaking improver, with two main advantages: first, the nutritional improvement produced by decreasing phytate content, and second, all the benefits produced by α-amylase addition can be obtained by adding phytase, which promotes the activation of endogenous α-amylase.This work was financially supported by European Commission and Comisión Interministerial de Ciencia y Tecnología Project (FEDER, IFD97-0671-C02-01) and Consejo Superior de Investigaciones Científicas (CSIC), Spain. M. Haros would like also to thank Conselleria de Educació y Cultura de la Generalitat Valenciana for her grant