The possibilities of increasing the phytin content in the bread
2002
Kaulins, U. | Vjakse, J. | Muzikante, E. | Melgalve, I. | Karklina, D. | Meziniece, I. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
Adding bran can increase the amount of fibre in bread. However, bran and husk may not be considered only as a source of fiber, they also supplement bread with a considerable amount of vitamins, including phytin. In our experiments, the content of phytin was detected using a modified express method extracting the sample with 0.18 and 5% HCL solutions and adding FeCl3. For more precise results, the obtained precipitation may be turned into ashes, and the content of iron may be determined using standard method.
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