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The aim of this investigation was to study the influence of different bran proportions and particle sizes, addition of fungal phytase, and α-amylase addition on bread quality and phytate levels, and how these treatments affect availability of iron to intestinal epithelial (Caco-2) cells. Potential mineral contributions to dietary reference intakes and phytate-to-mineral molar ratios were also evaluated. Wheat bran supplementation significantly affected bread quality. Smaller bran particle size affected crumb firmness negatively, whereas the use of α-amylase, in some cases in combination with phytase, could improve technological bread quality. The use of phytase in the formulation significantly reduced the level of phytates, and phytate hydrolysis also led to smaller bran particle size. Increasing the bran proportion used in the bread formulation increased the iron concentration in bread samples by 18.9%. Phytase addition proved to be a useful strategy to improve iron dialyzability; however, incom... |
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