Cargando…

Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species

Wheat is of high importance for a healthy and sustainable diet for the growing world population, partly due to its high mineral content. However, several minerals are bound in a phytate complex in the grain and unavailable to humans. We performed a series of trials to compare the contents of mineral...

Descripción completa

Detalles Bibliográficos
Autores principales:	Longin, C. Friedrich. H., Afzal, Muhammad, Pfannstiel, Jens, Bertsche, Ute, Melzer, Tanja, Ruf, Andrea, Heger, Christoph, Pfaff, Tobias, Schollenberger, Margit, Rodehutscord, Markus
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9916868/ https://www.ncbi.nlm.nih.gov/pubmed/36769092 http://dx.doi.org/10.3390/ijms24032770

Ejemplares similares

High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities
por: Afzal, Muhammad, et al.
Publicado: (2020)

Hydrolysis of phytate and formation of inositol phosphate isomers without or with supplemented phytases in different segments of the digestive tract of broilers
por: Zeller, Ellen, et al.
Publicado: (2015)

Phytate degradation in gnotobiotic broiler chickens and effects of dietary supplements of phosphorus, calcium, and phytase
por: Sommerfeld, Vera, et al.
Publicado: (2019)

Effects of Stone-Made Flour Bread and Roller Flour Bread on the Soundness of the Teeth and Nutrition Generally
por: Read, Thomas G.
Publicado: (1913)

Phytase dosing affects phytate degradation and Muc2 transporter gene expression in broiler starters
por: Ajuwon, Kolapo M., et al.
Publicado: (2019)

Research Note: Influence of monocalcium phosphate and phytase in the diet on phytate degradation in cecectomized laying hens
por: Siegert, W., et al.
Publicado: (2023)

Interactive effects of phosphorus, calcium, and phytase supplements on products of phytate degradation in the digestive tract of broiler chickens
por: Sommerfeld, V, et al.
Publicado: (2018)

Phytate degradation cascade in pigs as affected by phytase supplementation and rapeseed cake inclusion in corn–soybean meal-based diets
por: Rosenfelder-Kuon, Pia, et al.
Publicado: (2020)

Influence of phytase or myo-inositol supplements on performance and phytate degradation products in the crop, ileum, and blood of broiler chickens
por: Sommerfeld, V, et al.
Publicado: (2018)

Phytate degradation and phosphorus digestibility in broilers and turkeys fed different corn sources with or without added phytase
por: Ingelmann, C-J, et al.
Publicado: (2019)

Effect of supplemental phytase and xylanase in wheat-based diets on prececal phosphorus digestibility and phytate degradation in young turkeys
por: Ingelmann, C-J, et al.
Publicado: (2018)

Effect of dietary calcium concentration and exogenous phytase on inositol phosphate degradation, mineral digestibility, and gut microbiota in growing pigs
por: Klein, Nicolas, et al.
Publicado: (2023)

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
por: Urien, Charlotte, et al.
Publicado: (2019)

Fine Flour Bread
Publicado: (1875)

Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)
por: Maldonado-Alvarado, Pedro, et al.
Publicado: (2023)

Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
por: Różańska, Maria Barbara, et al.
Publicado: (2021)

Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties
por: Udeh, Henry O., et al.
Publicado: (2018)

Tetracalcium Phosphate Biocement Hardened with a Mixture of Phytic Acid–Phytase in the Healing Process of Osteochondral Defects in Sheep
por: Varga, Maros, et al.
Publicado: (2023)

Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours
por: Cong, Wen, et al.
Publicado: (2022)

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
por: Galoburda, Ruta, et al.
Publicado: (2020)

Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend
por: Legesse, Sintayehu, et al.
Publicado: (2015)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
por: Moreno-Araiza, Oscar, et al.
Publicado: (2023)

How We Made Bread
Publicado: (1875)

How Passover Bread Is Made
Publicado: (1889)

Lactic Acid and Thermal Treatments Trigger the Hydrolysis of Myo-Inositol Hexakisphosphate and Modify the Abundance of Lower Myo-Inositol Phosphates in Barley (Hordeum vulgare L.)
por: Metzler-Zebeli, Barbara U., et al.
Publicado: (2014)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

Microbial and Fungal Phytases Can Affect Growth Performance, Nutrient Digestibility and Blood Profile of Broilers Fed Different Levels of Non-Phytic Phosphorous
por: Attia, Youssef A., et al.
Publicado: (2020)

Sorghum Flour Application in Bread: Technological Challenges and Opportunities
por: Ari Akin, Pervin, et al.
Publicado: (2022)

Element Content in Different Wheat Flours and Bread Varieties
por: Fernández-Canto, María Nerea, et al.
Publicado: (2022)

Greek Landrace Flours Characteristics and Quality of Dough and Bread
por: Skendi, Adriana, et al.
Publicado: (2023)

Phytase supplementation improves blood zinc in rats fed with high phytate Iranian bread
por: Shockravi, Soodeh, et al.
Publicado: (2012)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
por: Liu, Tingting, et al.
Publicado: (2020)

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread
por: Fujii, Keiko, et al.
Publicado: (2023)

Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops
por: Renzetti, Stefano, et al.
Publicado: (2022)

Insights into Broilers' Gut Microbiota Fed with Phosphorus, Calcium, and Phytase Supplemented Diets
por: Borda-Molina, Daniel, et al.
Publicado: (2016)

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour
por: Jukić, Marko, et al.
Publicado: (2022)

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour
por: Bao, Huan, et al.
Publicado: (2021)

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
por: Yu, Lilei, et al.
Publicado: (2013)

Cannot write session to /tmp/vufind_sessions/sess_h16mt0io9dk8p1lp84un86inht