THE ROLE OF PHYTASE ON THE QUALITY OF THREE TYPES OF EGYPTIAN BREADS

Ziena, H. M. S.

doi:10.21608/jfds.2021.201165

THE ROLE OF PHYTASE ON THE QUALITY OF THREE TYPES OF EGYPTIAN BREADS

Document Type : Original Article

Author

H. M. S. Ziena

Department of Food Science & Technology , Faculty of Agriculture (Damanhour), Alexandria University , Damanhour , 22516 , Egypt .

10.21608/jfds.2021.201165

Abstract

The extent of phytate degradation along with the quality of the three commercial types of breads that are widely consumed in Egypt ( i.e. Balady, Shamy and Sinn ) as affected by adding A. niger phytase during bradmaking were the aim of this study . Proximate chemical composition of wheat flours 72% and 82% extraction and sinn flour ; physical properties ; organoleptic properties ; moisture content ; pH value ; phytic acid content ; crude protein content and in vitro protein digestibility of phytase treated and untreated breads were carried out . Data revealed that proximate chemical composition of flours varied significantly and sinn flour had the highest contents of protein , crude ether extract , ash and crude fiber in contrary to wheat flour 72% extraction . Physical properties along with organoleptic properties of breads didn't affect by phytase addition . The pH value and phytic acid content decreased significantly with fermentation time elongation . The % reduction of phytic acid during breadmaking were up to 38.2% and 70.8% ( Balady breads ) ; 49.1% and 76.3% ( Shamy breads ) ; and 32.1% and 63.3% ( Sinn breads ) for phytase untreated and treated samples , respectively . The in vitro protein digestibility increased markedly on adding phytase . The % increases were up to 37.8% , 34.5% and 35.2% for Balady , Shamy and Sinn breads, respectively .

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