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Commercial preparations of 6-phytase A alone and in combination with phytase B were used in rye breadmaking. Determination of bioavailability of myo-inositol phosphates from bread was performed by an in vitro digestion method followed by the measurement of an uptake by Caco-2 cells in culture. In bread supplemented with a combination of 6-phytase A and phytase B, a significant reduction in phytate content was observed from 3.62 μmol/g in the control to 0.7 μmol/g. Bioavailability of phytate estimated by an in vitro method simulating digestion in the human alimentary tract was 9% in the bread supplemented with phytase B, 7% (6-phytase A) and 50% in the control bread. In cell culture, the bioaccessibilities of inositol triphosphates from bread baked with the addition of 6-phytase A was higher by 36% as compared to the samples baked with phytase B and by 32% in breads baked with combination of both phytases.

The objective of this investigation was to develop bread, with high nutritional and technological quality, using whole flour of Amaranthus spinosus and Amaranthus hypochondriacus. Bread quality was analyzed in terms of chemical composition, loaf specific volume, width/height ratio of the central slice, crust/crumb color, crumb structure and firmness, and sensory analysis. Starch thermal properties were studied in terms of enthalpies of starch gelatinization during baking and amylopectin retrogradation during storage. Incorporation of amaranth flour significantly increased protein, lipid, fiber, ash, and myo -inositol phosphate contents. Bread with amaranth flours exhibited soluble/insoluble fiber ratios close to 1:2, which presents the most effective physiological action. Intake of products with high substitution of amaranth could cover the protein requirement in adults, and could contribute substantially to intake of dietary fiber, Fe, and Zn according to daily recommendations. Bread with A. hypochondriacus showed higher acceptability than formulations with A. spinosus. Inclusion of amaranth allowed delaying and decreasing crumb staling in terms of amylopectin retrogradation. The inclusion of amaranth could be limited to a maximum of 25 g/100 g, with considerable nutritional improvement and acceptable sensory and technological quality, even during the staling process. • Bread with Amaranthus hypochondriacus or Amaranthus spinosus was developed. • The contribution to Adequate/Dietary Reference Intake of dietary fiber and protein was estimated. • A. hypochondriacus formulations had better consumer acceptance than A. spinosus. • The inclusion of amaranth allowed delaying and decreasing crumb staling. • Amaranth up to 25% level showed great nutritional improvement and good quality. [ABSTRACT FROM AUTHOR]