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

@article{Kadan2007EffectsOY,
  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},
  year={2007},
  volume={72 4},
  pages={C208-11}
}
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

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