Fate of phytic acid during bread making

✍ Scribed by Chhabra, P. ;Sidhu, J. S.

• Book ID: 102215529
• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 281 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880320104

✦ Synopsis

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 phytic phosphorus was 6.6. 8.1: 24.6. 23.0 and 26.6, 27.7":, in case of nonyeasted, 1.5";, and 3:~" yeasted dough of whole wheat flour (Atta) respectively. However in white bread, the loss ofphytic phosphorus was 14.0 and 18.4; 46 2 and 41.5; 51.7 and 49.4?,, in non-yeasted. 1.5 ": , and 3 'I; yeasted doughs of S-308 and WL-711 wheat varieties respectively. A significant loss ofphytic acid was observed at a yeast level of 1.5 and 3 2, and with 0.4':i, malt addition as compared with the control. Most of the phytic acid was hydrolysed during the fermentation and proofing stages in both types of bread samples.