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Paper Information

Journal:   WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)   Spring 2004 , Volume 8 , Number 1; Page(s) 193 To 193.
 
Paper: 

EFFECT OF FERMENTATION PARAMETERS AND EXTRACTION RATE OF FLOUR ON PHYTIC ACID CONTENT OF " SANGAK "AND " LAVASH" BREADS

 
 
Author(s):  JAMALIAN J.*, SHEYKH ALESLAM Z.
 
* Shiraz - Iran
 
Abstract: 
Bread, the main staple food of Iran, imparts a major portion of energy and protein to urban and rural diets. Due to the use of flour with high extraction rate and improper fermentation of the corresponding dough, traditional breads have a rather high level of Phytic acid. This has a detrimental effect on absorption and availability of minerals (Ca, Fe, Zn, Mg, Cr, Cu, etc.), carbohydrates, proteins and lipids, thus leading, for e.g., to iron-deficiency anemia in the present study, flours with different extraction rates (with known phytic acid content) were used for baking Sangak and Lavash breads and analyzed for phytic acid. Different levels of yeast, times of fermentation and extraction rates of flour were applied in the preparation of breads and their phytic acid levels were then estimated. Based on technological merits and residual phytic acid contents, breads prepared from two types of treatments were selected, their chemical composition, availabilities of iron and lysine as well as organoleptic characteristics were evaluated. Results indicated that under the employed conditions total destruction of phytic acid in Sangak and Lavash is rather impractical. A considerable reduction in phytic acid was noted: in Lavash bread using 2.5% yeast, 4 h of fermentation and a 50-50 blend of flours with 81.0 and 86.5% extraction rates and in Sangak bread with similar conditions (except for the flour which was a 50-50 blend of 86.5 & 97.5% extraction rates). Available lysine was similar in both of the selected breads compared to their respective references. Their available iron contents, however, were higher than their corresponding references (P <= 0.05 ). No significant differences were observed with regard to organoleptic evaluations of selected breads as compared to their references (P <= 0.05 ). Overall, the above-mentioned treatments are recommended for the baking of "Sangak" and "Lavash "breads.
 
Keyword(s): FERMENTATION, FLOUR EXTRACTION," LAVASH" AND" SANGAK" BREADS, PHYTIC ACID
 
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