caa a22 4500 463156552 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0397-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0397-7 Phytase activity and degradation of phytic acid during rye bread making [Elektronische Daten] [Merete Nielsen, Marianne Damstrup, Agnete Thomsen, Søren Rasmussen, Åse Hansen] Changes in phytic acid content, activity of phytase and α-amylase in rye breads were determined during rye bread making. The activity of phytase is highest in grain and flour whereas the activity in the sourdoughs is almost the half of the activity in the flour. The activity was unchanged in the dough after mixing and proofing. Degradation of phytic acid (IP6) into lower inositol phosphates and free phosphate is almost completed during the production of rye bread with long fermentation time whereas the degradation is less completed when whole grains are included in the recipe. In rye bread made from milled rye (DB00), 99% of IP6 is degraded and IP3 becomes the dominating inositol phosphate in this bread type presumably resulting in a high level of bioavailable minerals. In rye bread made with 30% grains (SB30), 94% of the IP6 content was reduced with IP4 and IP3 being the dominating lower inositol phosphates. In rye bread made with 50% whole grains (KB50) the degradation of IP6 was 82%, and the three inositol phosphates IP5, IP4 and IP3 were found in equal amount in this bread type. Due to significant amounts of phytic acid and remaining IP5, some of the minerals might not be available for human absorption after consumption of this bread type. Springer-Verlag, 2006 Phytic acid nationallicence Phytate nationallicence Phytase nationallicence Rye bread nationallicence Sourdough nationallicence α-amylase nationallicence Inositol phosphate nationallicence Nielsen Merete Quality and Technology, Department of Food Science, The Royal Veterinary and Agricultural University (KVL), Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark aut Damstrup Marianne Quality and Technology, Department of Food Science, The Royal Veterinary and Agricultural University (KVL), Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark aut Thomsen Agnete Schulstad Brød A/S, Hammerholmen 21-31, DK-2650, Hvidovre, Denmark aut Rasmussen Søren Department of Agricultural Sciences, KVL, Thorvaldsensvej 40, DK-1871, Frederiksberg C, Denmark aut Hansen Åse Quality and Technology, Department of Food Science, The Royal Veterinary and Agricultural University (KVL), Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 173-181 1438-2377 225:2<173 2007 225 217 https://doi.org/10.1007/s00217-006-0397-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0397-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Nielsen Merete Quality and Technology, Department of Food Science, The Royal Veterinary and Agricultural University (KVL), Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark aut NATIONALLICENCE 700 1- Damstrup Marianne Quality and Technology, Department of Food Science, The Royal Veterinary and Agricultural University (KVL), Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark aut NATIONALLICENCE 700 1- Thomsen Agnete Schulstad Brød A/S, Hammerholmen 21-31, DK-2650, Hvidovre, Denmark aut NATIONALLICENCE 700 1- Rasmussen Søren Department of Agricultural Sciences, KVL, Thorvaldsensvej 40, DK-1871, Frederiksberg C, Denmark aut NATIONALLICENCE 700 1- Hansen Åse Quality and Technology, Department of Food Science, The Royal Veterinary and Agricultural University (KVL), Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 173-181 1438-2377 225:2<173 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer