EFFECT OF DIFFERENT FERMENTATION CONDITIONS ON PHYTIC ACID CONTENT OF BARBARY DOUGH

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ARSHADINEZHAD SH.; AZIZI MOHAMMAD HOSSEIN; HAMIDI ESFAHANI Z.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2005 | Volume:2 | Issue:2 Page(s): 1-11

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Title

EFFECT OF DIFFERENT FERMENTATION CONDITIONS ON PHYTIC ACID CONTENT OF BARBARY DOUGH

Author(s)

ARSHADINEZHAD SH. | AZIZI MOHAMMAD HOSSEIN | HAMIDI ESFAHANI Z. | Issue Writer Certificate

Keywords

PHYTIC ACIDQ2

FERMENTATIONQ2

BARBARY DOUGHQ4

BAKER'S YEASTQ3

SOUR DOUGHQ2

Abstract

In our country, bread is mainly baked from flours with high extraction rate and low FERMENTATION time that it results in increasing of the PHYTIC ACID and its undegradation in bread making process. This reaction results in low absorption and bioavailability of minerals (specially Fe) and proteins in the body. Good conditions during FERMENTATION of bread dough can have a significant effect on the lowering of PHYTIC ACID in the final product. In this study the effect of quantity and type of the leavening agents, FERMENTATION time and temperature on PHYTIC ACID content of dough was investigated.Barbary dough was prepared using flours with 81% extraction rate. Afterwards the effect of different treatments such as; different leavening agents (dry yeast, fresh compressed yeast, SOUR DOUGH and without leavening agents), 1.5, 2.5 and 3.5 (h) FERMENTATION times, 25, 35, 45oC FERMENTATION temperatures on PHYTIC ACID content of doughs were investigated. The results showed that 3% fresh compressed yeast, 2.5 (h) FERMENTATION times and 25°C & 35°C temperature were the best treatments for decreasing the PHYTIC ACID content in the BARBARY DOUGH.

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APA: Copy

ARSHADINEZHAD, SH., AZIZI, MOHAMMAD HOSSEIN, & HAMIDI ESFAHANI, Z.. (2005). EFFECT OF DIFFERENT FERMENTATION CONDITIONS ON PHYTIC ACID CONTENT OF BARBARY DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(2), 1-11. SID. https://sid.ir/paper/71707/en

Vancouver: Copy

ARSHADINEZHAD SH., AZIZI MOHAMMAD HOSSEIN, HAMIDI ESFAHANI Z.. EFFECT OF DIFFERENT FERMENTATION CONDITIONS ON PHYTIC ACID CONTENT OF BARBARY DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(2):1-11. Available from: https://sid.ir/paper/71707/en

IEEE: Copy

SH. ARSHADINEZHAD, MOHAMMAD HOSSEIN AZIZI, and Z. HAMIDI ESFAHANI, “EFFECT OF DIFFERENT FERMENTATION CONDITIONS ON PHYTIC ACID CONTENT OF BARBARY DOUGH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 2, pp. 1–11, 2005, [Online]. Available: https://sid.ir/paper/71707/en

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