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Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures

Author

Listed:
  • Tomaž Požrl

    (Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana Jamnikarjeva, Ljubljana, Slovenia)

  • Mirela Kopjar

    (Faculty of Food Technology, Franje Kuhača, Osijek, Croatia)

  • Irena Kurent

    (ŽITO Prehrambena industrija d.d., Ljubljana, Slovenia)

  • Janez Hribar

    (Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana Jamnikarjeva, Ljubljana, Slovenia)

  • Anja Janeš

    (Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana Jamnikarjeva, Ljubljana, Slovenia)

  • Marjan Simčič

    (Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana Jamnikarjeva, Ljubljana, Slovenia)

Abstract

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 higher amount of phytic acid. During fermentation and baking, degradation of phytic acid occurred. Phytic acid was also influenced by pH. Samples of lower pH had a lower phytic acid content. Dough prepared from flour type 500 and type 850 with 10% addition of sourdough had especially low phytic acid contents, and the bread prepared from the respective dough contained no phytic acid at all.

Suggested Citation

  • Tomaž Požrl & Mirela Kopjar & Irena Kurent & Janez Hribar & Anja Janeš & Marjan Simčič, 2009. "Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(1), pages 29-38.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:1:id:130-2008-cjfs
    DOI: 10.17221/130/2008-CJFS
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