Destruction of phytic acid during home breadmaking
β Scribed by Joan M. McKenzie-Parnell; Neill T. Davies
- Book ID
- 103709458
- Publisher
- Elsevier Science
- Year
- 1986
- Tongue
- English
- Weight
- 607 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0308-8146
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The effect of malt addition and yeast concentration on the hydrolysis of phytic acid during different stages of bread making has been reported. There was a considerable hydrolysis of phytic acid with the addition of yeast and malt. In the breads cf S-308 and WL-711 wheat varieties, the loss of phyti
The phytic acid content and distribution of phosphorus during cereal flaking were determined as well as the level of some minerals, and the molar ratios of phytic acid : zinc were calculated. Statistical analyses showed that there were no differences in the amount of total phosphorus, between oats a