| Abstract
| - The possible use of phytase as a breadmaking improver has been tested in whole wheat breads byadding different amounts of fungal phytase. The effect of phytase addition on the fermentationstage and the final bread quality was analyzed. The phytase addition shortened the fermentationperiod, without affecting the bread dough pH. Regarding the whole wheat bread, a considerableincrease of the specific bread volume, an improvement of the crumb texture, and the width/heightratio of the bread slice were obtained. An in vitro assay revealed that the improving effect of phytaseon breadmaking might be associated with the activation of α-amylase, due to the release of calciumions from calcium−phytate complexes promoted by phytase activity. As a conclusion, phytase offersexcellent possibilities as a breadmaking improver, with two main advantages: first, the nutritionalimprovement produced by decreasing phytate content, and second, all the benefits produced byα-amylase addition can be obtained by adding phytase, which promotes the activation of endogenousα-amylase. Keywords: Whole wheat bread; phytase; phytate; breadmaking; whole bread quality; α-amylase
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