Abstract
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 content of phytate is still present in the cereal derived products. The effect of the addition of exogenous phytase to four different bread formulations containing fiber on the breadmaking process will be analyzed. In all the formulations tested, the supplementation of phytase promoted an acceleration 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 crumb (softness effect) were obtained. Additionally, it is important to note that the phytate content in doughs and fresh breads was reduced by the addition of phytase, with the subsequent nutritional benefits that this implies as consequence of reducing the anti-nutrient content of the breads containing fiber.
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