Volume 7, Issue 2 (summer 2003)
2003, 7(2): 185-192 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Z. Sheikh-ol-Eslami, J. Jamalian. Investigation of Phytic Acid Contents of Wheat Flour, Dough and Lavash and Sangak Breads. Journal of Crop Production and Processing 2003; 7 (2) :185-192
URL: http://jcpp.iut.ac.ir/article-1-474-en.html
URL: http://jcpp.iut.ac.ir/article-1-474-en.html
Abstract: (34220 Views)
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properties and to form complexes with bivalent cations (iron, calcium, zinc and so on), thus reducing their bioavailability in humans. In addition, phytate salts can form complexes with proteins, carbohydrates, and fats in the diet, making them unavailable too. In the present study, phytic acid contents of flours ( 3 individual extraction rates and 2 combinations), the dough and two types of popular breads of Khorasan (Lavash & Sangak) made from these flours were determined.
The results showed that the flours had, on the average, 570.37 mg phytic acid per 100 g and that the phytic acid contents of breads were, on the average, 347.31 mg/100g. This indicates that the present baking procedures do not have an appreciable effect on the level of phytic acid recovered in bread.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
