Phytic acid hydrolysis and soluble zinc and iron in whole wheat bread as affected by calcium containing additives
1982
Zemel, Michael B. | Shelef, Leora A.
The effects of various additives (nonfat dry milk; calcium carbonate or chloride; and magnesium chloride) on phytate hydrolysis were evaluated in whole wheat bread, and in a model fermentation system; the evaluation was done to determine whether calcium or milk addition to a whole wheat yeast dough would yield a stable calcium-phytate or calcium-zinc-phytate complex resistant to yeast hydrolysis. Calcium carbonate and chloride depressed phytate hydrolysis equally, but milk had a greater effect than could be accounted for by its calcium content. Increasing fermentation time in the model system increased phytate hydrolysis, but the effect was delayed when milk or calcium chloride was added. Supplementing bread dough with calcium equivalent to that typically given by calcium-containing additives caused 50% reductions in available soluble zinc and iron. The decreases noted with calcium or milk additions correlated highly with observed increases in residual phytate phosphorus. (wz)
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