Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
2009
Pozrl, T.,University of Ljubljana Jamnikarjeva, Ljubljana (Slovenia). Dept. of Food Science and Technology | Kopjar, M.,Faculty of Food Technology, Osijek (Croatia) | Kurent, I.,ZITO Prehrambena Industrija d.d., Ljubljana (Slovenia) | Hribar, J.,University of Ljubljana Jamnikarjeva, Ljubljana (Slovenia). Dept. of Food Science and Technology | Janes, A.,University of Ljubljana Jamnikarjeva, Ljubljana (Slovenia). Dept. of Food Science and Technology | Simcic, M.,University of Ljubljana Jamnikarjeva, Ljubljana (Slovenia). Dept. of Food Science and Technology
Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flour) and three different breadmaking procedures (direct, indirect, and with sourdough addition) on phytic acid was investigated. The results showed that the flour type influenced the phytic acid content. The phytic acid contents of flour type 500, type 850, and whole meal flour was 0.4380, 0.5756, and 0.9460 g/100 g dm, respectively. The dough and bread prepared from flour with a higher phytic acid content also contained a higher amount of phytic acid. Both fermentation and baking led to the degradation of the phytic acid. Samples of lower pH had a lower phytic acid concentration. Dough prepared from flour type 500 and type 850 with 10% addition of sourdough had especially low phytic acid conc., and the bread prepared from the respective dough contained no phytic acid at all.
显示更多 [+] 显示较少 [-]