Effects of yeast and bran on phytate degradation and minerals in rice bread.

  title={Effects of yeast and bran on phytate degradation and minerals in rice bread.},
  author={Ranjit S Kadan and Brian Q. Phillippy},
  journal={Journal of food science},
  volume={72 4},
Rice bread is a potential alternative to wheat bread for gluten-sensitive individuals. Incorporation of rice bran into bread made from white rice flour adds flavor but also phytic acid, which can reduce the bioavailability of minerals. Breads with varied amounts of defatted bran and yeast were prepared to determine their effects on the phytate and mineral contents of the bread. A completely randomized factorial design was used with bran levels of 3.7%, 7.3%, and 10.5% of the dry ingredients and… CONTINUE READING

From This Paper

Figures, tables, and topics from this paper.


Publications referenced by this paper.
Showing 1-10 of 29 references

Fermentative reduction of phytate in rye, white, and whole wheat breads

  • BF Harland, J. Harland
  • Cereal Chem 57:226–9.
  • 1980
Highly Influential
7 Excerpts

Rice bran: a health promoting ingredient

  • TS Kahlon, Smith GE.
  • Cereal Foods
  • 2004

Celiac sprue

  • RJ Farrell, Kelly CP.
  • N Eng J Med 346:180–8.
  • 2002

Degradation of phytate in foods by phytases in fruit and vegetable extracts

  • BQ Phillippy, MR Johnston, Tao S-H, Fox MRS
  • J Food Sci
  • 2001

Phytase and citric acid

  • P Etcheverry, DD Miller, XG. Lei
  • 2001

Similar Papers

Loading similar papers…