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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Prif Awduron: Nor Qhairul Izzreen Mohd Noor, Nuobariene, Lina, Rasmussen, Søren K., Arneborg, Nils, Hansen, Åse S.
Fformat: Erthygl
Iaith:English
Cyhoeddwyd: John Wiley & Sons Inc. 2017
Pynciau:
TX341-641 Nutrition. Foods and food supply
Mynediad Ar-lein: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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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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