The influence of technological conditions of bread production on a degree of phytic acids decomposition
2009
Baca, E.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland) | Skibniewska, K.,Politechnika Koszalinska, Koszalin (Poland). Zaklad Technologii Zywnosci i Zywienia | Baranowski, K. | Zakrzewski, J. | Slowik, E. | Meller, D. | Karas, M. | Mielcarz, M.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)
The influence of some technological procedures, such as heat treatment of wheat flour, the temperature and the period of dough's fermentation, the addition of phytase to the dough so as to decompose phytic acids, as well as the degree of freeing calcium and iron from the bread, has been described. It was found that the bread made of wheat flour, which had been treated by the heat, had a lower content of phytic acids than that made of wheat flour that hadn't been treated by the heat, which pointed to a partial decomposition of phytic compounds in flour under the influence of the elevated temperature. Elevating the fermentation's temperature from 15 and 20 to 30 deg C caused a clear increase in phytic acids hydrolysis degree. Increasing the fermentation's time from 0.5 h to 3 h in 30 deg C lowered considerably the content of phytic acids in the obtained bread
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