Strains of Lactic Acid Bacteria Isolated from Sour Doughs Degrade Phytic Acid and Improve Calcium and Magnesium Solubility from Whole Wheat Flour

2000 ◽  
Vol 48 (6) ◽  
pp. 2281-2285 ◽  
Author(s):  
Hubert W. Lopez ◽  
Ariane Ouvry ◽  
Elisabeth Bervas ◽  
Christine Guy ◽  
Arnaud Messager ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Phytic Acid ◽  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Calcium And Magnesium

scholarly journals Sorghum Flour: A Valuable Ingredient for Bakery Industry?

2020 ◽  
Vol 10 (23) ◽  
pp. 8597
Author(s):  
Livia Apostol ◽  
Nastasia Belc ◽  
Liviu Gaceu ◽  
Oana Bianca Oprea ◽  
Mona Elena Popa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Flour ◽  
Alternative Source ◽  
Suitable Alternative ◽  
Whole Wheat Flour ◽  
Seed Flour ◽  
Whole Wheat ◽  
Sorghum Flour ◽  
Three Samples

The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, “Chopin+” protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three samples were fortified with Lactobacillus plantarum compared to the other three bread samples without the addition of any lactic acid bacteria. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used.

Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread

2003 ◽  
Vol 2 (8) ◽  
pp. 597-601 ◽  
Author(s):  
Ihsan Mabood Qazi . ◽  
Said Wahab . ◽  
Anwar Ali Shad . ◽  
Alam Zeb . ◽  
M. Ayuab .
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women

2020 ◽  
Vol 150 (10) ◽  
pp. 2666-2672
Author(s):  
Isabelle Herter-Aeberli ◽  
Maren M Fischer ◽  
Ines M Egli ◽  
Christophe Zeder ◽  
Michael B Zimmermann ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Young Women ◽  
Iron Absorption ◽  
Iron Status ◽  
Normal Weight ◽  
Health Concern ◽  
Whole Wheat Flour ◽  
Molar Ratios ◽  
Whole Wheat

ABSTRACT Background Iron deficiency is a major public health concern in Ethiopia, where the traditional diet is based on tef injera. Iron absorption from injera is low due to its high phytic acid (PA) content. Objectives We investigated ways to increase iron absorption from FeSO4-fortified tef injera in normal-weight healthy women (aged 21–29 y). Methods Study A (n = 22) investigated the influence on fractional iron absorption (FIA) from FeSO4-fortified injera of 1) replacing 10% tef flour with whole wheat flour (a source of wheat phytase), or 2) adding an isolated phytase from Aspergillus niger. Study B (n = 18) investigated the influence on FIA of replacing FeSO4 in tef injera with different amounts of NaFeEDTA. In both studies, the iron fortificants were labeled with stable isotopes and FIA was calculated from erythrocyte incorporation of stable iron isotopes 14 d after administration. Results In study A, the median (IQR) FIA from the 100% tef injera meal was 1.5% (0.7–2.8%). This increased significantly (P < 0.05) to 5.3% (2.4–7.1%) on addition of 10% whole wheat flour, and to 3.6% (1.6–6.2%) on addition of A. niger phytase. PA content of the 3 meals was 0.62, 0.20, and 0.02 g/meal, respectively. In study B, the median (IQR) FIA from the 100% tef injera meal was 3.3% (1.1–4.4%) and did not change significantly (P > 0.05) on replacing 50% or 75% of FeSO4 with NaFeEDTA. Conclusions FIA from tef injera by young women was very low. NaFeEDTA was ineffective at increasing iron absorption, presumably due to the relatively low EDTA:Fe molar ratios. Phytate degradation, however, greatly increased during tef fermentation on addition of native or isolated phytases. Replacing 10% tef with whole wheat flour during injera fermentation tripled FIA in young women and should be considered as a potential strategy to improve iron status in Ethiopia.

scholarly journals Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

2016 ◽  
Vol 22 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Dubravka Jambrec ◽  
Marijana Sakac ◽  
Pavle Jovanov ◽  
Aleksandra Misan ◽  
Mladenka Pestoric ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Mineral Content ◽  
Control Sample ◽  
Molar Ratio ◽  
Phytic Acid Content ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat
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