Prospects for the use of phytase to keep the freshness of bread

Abstract

Abstract The results of studies on the effect of enzyme preparation with phytase activity on the quality and preservation of bread freshness from composite flour are described. In grain products there is rather a higher content of the antinutrient–phytic acid, which reduces the bioavailability of phosphorus, calcium, magnesium and other minerals, and thus it reduces the quality of bread. In order to solve this problem, it is proposed to add an enzyme preparation with phytase activity to the formula of bread from composite flour. The degree of staleness of bread samples was estimated by changing the loading force on the indenter in the process of deforming the crumb and removing the load. The total deformation of bread crumb was determined on the “ST-2 Structurometer.” Assessment of the loading force on the indenter during the crumb deformation was carried out 24 and 72 hours after baking the bread. The control sample was the bread without enzyme preparation. It was found that the crumb of the bread sample from composite flour with the introduction of 0.08% of the enzyme preparation with phytase activity is characterized by the lowest staling rate 72 hours after baking. It is concluded that it is appropriate to include the enzyme preparation with phytase activity in composite bakery mixtures in the amount of 0.08%.The use of the enzyme preparation with phytase activity will not only improve the quality of bread from composite mixtures with whole grain flour and bioavailability of mineral substances but is also provide prolonged preservation of bread freshness.