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

@article{Pozrl2018PhytateDD,
  title={Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures},
  author={Tomaz Pozrl and Mirela Kopjar and Irena Kurent and Janez Hribar and A. N. Janes and Marjan Simčič},
  journal={Czech Journal of Food Sciences},
  year={2018},
  volume={27},
  pages={29-38}
}
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… 

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