| Autor: |
Joan M. McKenzie-Parnell, Neill T. Davies |
| Rok vydání: |
1986 |
| Předmět: |
|
| Zdroj: |
Food Chemistry. 22:181-192 |
| ISSN: |
0308-8146 |
| DOI: |
10.1016/0308-8146(86)90077-4 |
| Popis: |
The loss of phytate in home-made proprietary yeast bread mixes was less in brown (22–58%) than in white (67–90%) mixes. Since the initial phytate content was higher ( 0·36–0·52 g phytic acid 100 g DM ), the brown loaves contained more phytate in the final product than did the white loaves (0·22–0·52 g compared with 0·01–0·06 g phytic acid 100 g DM ). Bread made from conventional ingredients and 100% wholemeal flour lost 30–48% phytate during making and contained 0·52–0·71 g phytic acid 100 g DM . White bread made from conventional ingredients lost all of the initially low amount of phytate present. Phytate was lost at all stages of making (mixing, kneading, proving and baking). Very little phytate was lost in unleavened wholemeal breads made from a proprietary mix or from conventional ingredients. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
