Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

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Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

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作者：Eun Young Park^a ; ¹ ; E. Patrick Fuerst^b ; Byung-Kee Baik^c ; ^{byungkee.baik@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author}
关键词：Phytate ; Chelating capacity ; Dough property ; Bread quality
刊名：Journal of Cereal Science
出版年：2016
出版时间：July 2016
年：2016
卷：70
期：Complete
页码：199-206
全文大小：642 K

文摘

•: Gluten development and loaf volume were negatively affected by added phytate.
•: Phytate addition decreased SDS-unextractable glutenin polymer content.
•: Phytate addition increased iron chelating activity.
•: Cross-linking of glutenin molecules was interfered by the addition of phytate.

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