The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

Buddrick, O, Jones, O, Cornell, H and Small, D 2014, 'The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content', Journal of Cereal Science, vol. 59, no. 1, pp. 3-8.


Document type: Journal Article
Collection: Journal Articles

Title The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content
Author(s) Buddrick, O
Jones, O
Cornell, H
Small, D
Year 2014
Journal name Journal of Cereal Science
Volume number 59
Issue number 1
Start page 3
End page 8
Total pages 6
Publisher Academic Press
Abstract Wholegrain bread is generally thought of as being more healthy than white bread due to it having a higher content of dietary fibre, vitamins (especially vitamin B and E) and many important minerals. However, wholegrain bread also contains high levels of phytate (myo-inositolhexakisphosphate, InsP-6) which may bind desirable nutrients, preventing their absorption in the gut and thereby reducing the nutritional value of the end product. In order to evaluate factors influencing phytate levels, the effects of fermentation and selected wholemeal flours from rye, oats and wheat were investigated. Phytate levels were assessed using a spectrophotometric assay based on the measurement of iron with 2,2 0 -bipyridine. Phytate decreased in freshly ground wholegrain flour dough during the fermentation process with time of fermentation being the most important factor. Fermentation temperature was found to make only a small difference to the process of phytate reduction. Since the potential benefits of wholemeal breads incorporating various grains (e.g. oats and rye) are increasingly evident, this research has important implications for human health.
Subject Post Harvest Horticultural Technologies (incl. Transportation and Storage)
Keyword(s) Wholegrain
Dough fermentation
Phytate
Phytic acid.
DOI - identifier 10.1016/j.jcs.2013.11.006
Copyright notice © 2013 Published by Elsevier Ltd
ISSN 0733-5210
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