THE EFFECT OF THE TYPE AND QUALITY OF LEAVENING AND FLOUR ON THE REDUCTION OF THE CONCENTRATION OF PHYTIC ACID AND QUALITATIVE CHARACTERISTICS OF THE DOUGH AND TOAST BREAD

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KHORASANI M.; SALEHIFAR M.; MIRZAEI M.

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Journal: Journal of Food Technology and Nutrition Year:2018 | Volume:15 | Issue:2 (58) Page(s): 63-76

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Title

THE EFFECT OF THE TYPE AND QUALITY OF LEAVENING AND FLOUR ON THE REDUCTION OF THE CONCENTRATION OF PHYTIC ACID AND QUALITATIVE CHARACTERISTICS OF THE DOUGH AND TOAST BREAD

Author(s)

KHORASANI M. | SALEHIFAR M. | MIRZAEI M. | Issue Writer Certificate

Keywords

LEAVENING SUBSTANCEQ1

PHYTIC ACIDQ1

RYEQ1

TOASTQ2

Abstract

Introduction: According to high levels of PHYTIC ACID in bread and its role in complex formation with iron and minerals, this study is aimed to investigate the fermentation conditions to reduce the PHYTIC ACID in dough and TOAST bread produced.Materials and Methods: The effect of leavening agent (Saccharomyces cerevisiae and sourdough yeast containing lactic acid bacteria), the amount of leavening (Saccharomyces cerevisiae with 1.5 and 2%, 1% sourdough yeast cell containing lactobacillus sanfranciscensis cfu/g 103), flours (100% wheat flour, 10% RYE flour, RYE flour 20%) on the concentration of PHYTIC ACID in dough and whole grain TOAST bread was investigated. The PHYTIC ACID was measured in the samples of dough and bread. Analysis of the results using analysis of variance and completely randomized design, test comparison of means was performed using LSD with 18 SPSS software. For comparison of PHYTIC ACID in the dough and bread, paired t-test was used to compare PHYTIC ACID before and after cooking.Results: The statistical results showed that by increasing the RYE flour in the wheat flour (20% RYE) and increasing the amount of yeast (2%) and sourdough as a leavening agent, reduction in the amount of PHYTIC ACID occurs and specific volume is increased and hard bread baking is reduced. Baking has affected the amount of PHYTIC ACID. Sample with 10% RYE sourdough has scored the highest in respect of sensory evaluation.Conclusion: The application of sourdough and RYE reduces PHYTIC ACID and improves the quality characteristics of bread produced.

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APA: Copy

KHORASANI, M., SALEHIFAR, M., & MIRZAEI, M.. (2018). THE EFFECT OF THE TYPE AND QUALITY OF LEAVENING AND FLOUR ON THE REDUCTION OF THE CONCENTRATION OF PHYTIC ACID AND QUALITATIVE CHARACTERISTICS OF THE DOUGH AND TOAST BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 15(2 (58) ), 63-76. SID. https://sid.ir/paper/143109/en

Vancouver: Copy

KHORASANI M., SALEHIFAR M., MIRZAEI M.. THE EFFECT OF THE TYPE AND QUALITY OF LEAVENING AND FLOUR ON THE REDUCTION OF THE CONCENTRATION OF PHYTIC ACID AND QUALITATIVE CHARACTERISTICS OF THE DOUGH AND TOAST BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2018;15(2 (58) ):63-76. Available from: https://sid.ir/paper/143109/en

IEEE: Copy

M. KHORASANI, M. SALEHIFAR, and M. MIRZAEI, “THE EFFECT OF THE TYPE AND QUALITY OF LEAVENING AND FLOUR ON THE REDUCTION OF THE CONCENTRATION OF PHYTIC ACID AND QUALITATIVE CHARACTERISTICS OF THE DOUGH AND TOAST BREAD,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 15, no. 2 (58) , pp. 63–76, 2018, [Online]. Available: https://sid.ir/paper/143109/en

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