Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts

• Main Authors: Nor Qhairul Izzreen Mohd Noor, Nuobariene, Lina, Rasmussen, Søren K., Arneborg, Nils, Hansen, Åse S.
• Format: Article
• Language: English
• Published: John Wiley & Sons Inc. 2017
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/30059/1/Changes%20in%20Phytate%20Content%20in%20Whole%20Meal%20Wheat%20Dough%20and%20Bread%20Fermented%20with%20Phytase%20Active%20Yeasts%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/30059/; https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-17-0043-R; https://doi.org/10.1094/CCHEM-03-17-0043-R

The degradation of inositol hexakisphosphate (IP6) was evaluated in whole meal wheat dough fermented with baker's yeast without phytase activity, different strains of Saccharomyces cerevisiae (L1.12 or L6.06), or Pichia kudriavzevii with extracellular phytase activity to see if the degradation...