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Brown rice‐added breads were prepared with and without crude and purified Aspergillus niger phytase preparations. By adding 30% (w/w) brown rice flour and no phytase preparation, the phytate (myo‐inositol hexaphosphate; IP6) content of the bread was increased and the loaf volume was reduced. The direct addition of a food‐additive grade phytase preparation (3,000 U) resulted in a significant decrease in the IP6 content. However, it collapsed the bread crust. The crude phytase preparation had significant protease and amylase activities. A simple chromatographic method for the separation of phytase activity from the protease and amylase activities was developed. By using purified phytase, the IP6 content was reduced without any adverse effects on the rising of the bread, which indicates that protease and amylase may be responsible for the collapse of the crust by the commercial phytase preparation. PRACTICAL APPLICATIONS Phytate in unrefined cereals and beans lowers bioavailability of minerals. On the other hand, these materials are rich in health‐promoting components. To reduce the phytate in them during processing, some commercially available phytase preparations are now used. However, we found that such preparation contains significant amylase and protease activities, which may cause adverse effect on the appearance and textural properties of final products. To solve these problems, a simple and inexpensive procedure for separation of phyatase from amylase and protease was developed in the present study. The purified phytase can reduce phytate in brown rice‐added bread without adverse effect on rising of bread. These results would encourage prepare the phytase preparation in high purity in an industrial scale to improve nutritional value of unrefined cereal‐ and bean‐based functional foods.

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