تأثير طرق التخمير على محتوى حامض الفايتك في خبز طحين الحنطة

Abstract EN

This study include the effect of different methods of fermentation on phytic acid content in bread made from wheat flour (80% extraction),during the study of physicochemical tests for flour such as, moistuer, protein, fat, ash, charbohydrate, pH, wet gluten, dry gluten and color , the result was 12.7%, 12.9%, 0.85%,73.7%,6.3,33%,11% and 8.5 respectively,and the results showed that of phytic acid content in flour was 0.71%, and the significantly reduction between treatments the laboratory bread (Loaf) on the one hand and the standard treatment of the other hand at significant level 0.05 ≥ P, as observed phytic acid content decreased 86% in bread made from flour fermented by adding 10% sourdough fermented with lactic acid bacteria(Lactobacillus Plantarum) and yeast (Saccharomyces cerevisiae), also decreased 82% in bread made from flour fermented by adding 10% sourdough fermented with lactic acid bacteria.

Also, the results showed decreased of phytic acid 50% in bread made from flour fermented by adding 10% sourdough fermented with yeast which no have significant difference with the treatment of bread made from flour fermented with yeast, the degradation in which 46% ,either in the treatment of bread made from flour fermented chemically by adding sodium bicarbonate (Baking Soda) has been observed of phytic acid not high reduce, the degradation 25%, which significant difference for all treatments on the one hand and bread made from standard treatment (flour and water ).Phyic acid was also influenced by pH, dough samples of lower pH had a lower Phytic acid content because it have increase of phytase activity.