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

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

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...

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Hlavní autoři: Nor Qhairul Izzreen Mohd Noor, Nuobariene, Lina, Rasmussen, Søren K., Arneborg, Nils, Hansen, Åse S.
Médium: Článek
Jazyk:English
Vydáno: John Wiley & Sons Inc. 2017
Témata:
TX341-641 Nutrition. Foods and food supply
On-line přístup: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

Internet

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

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