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THE EFFECT OF FERMENTATION AND BAKING PROCESSES ON THE PHYATE DEGRADATION DURING THE PROCESS OF MANUFACTURING WHOLE WHEAT FLOUR BREAD. | ||
| iraq journal of market research and consumer protection | ||
| Article 1, Volume 9, Issue 2, 2017, Pages 100-109 | ||
| Authors | ||
| Ezzuldeen K.Hammood; Jassim M. Nasir | ||
| Abstract | ||
| In this research, the influence of the fermentation treatments and baking in Iraqi’s flour type (Ibaa 99, Al-rashed, Tamus, Abu-grabe) and Turkish flour type (Muaamel) on phytic acid was investigated. In whole wheat flour, the phytic acid was (1500, 1290, 1450, 1230, 1440 ( mg/ 100 g flour respectively, and the inorganic phosphorous was (29.18, 25.15, 23.89, 20.85, 22.83) mg/100 g flour respectively. The dough prepared from flour with a higher phytic acid content also contained higher amount of phytic acid. During fermentation, degradation of phytic acid occurred. The cumulative loss of phytic acid after fermentation in all type of dough was ~ 23, 22, 34, 26 and 27% respectively،While increased of inorganic phosphorous occurred. The cumulative increase of inorganic phosphorus after fermentation in all type of dough was (133, 116, 154, 145, 106) % respectively. | ||
| Keywords | ||
| Phytic acid; Iraqi wheat; Fermentation Process; Inorganic Phosphorous | ||
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