THE EFFECT OF FERMENTATION AND BAKING PROCESSES ON THE PHYATE DEGRADATION DURING THE PROCESS OF MANUFACTURING WHOLE WHEAT FLOUR BREAD.

THE EFFECT OF FERMENTATION AND BAKING PROCESSES ON THE PHYATE DEGRADATION DURING THE PROCESS OF MANUFACTURING WHOLE WHEAT FLOUR BREAD.

  • Ezzuldeen K. Hammood
  • Dr. Jassim M. Nasir
Keywords: Phytic acid , Iraqi Wheat , Fermentation Process , Inorganic Phosphorous.

Abstract

In this research, the influence of the fermentation treatments and baking in Iraqi’s flour type (Ibaa 99, Al-rashed, Tamus, Abu-grabe) and Turkish flour type (Muaamel) on phytic acid was investigated. In whole wheat flour, the phytic acid was (1500, 1290, 1450, 1230, 1440 ( mg/ 100 g flour respectively, and the inorganic phosphorous was (29.18, 25.15, 23.89, 20.85, 22.83) mg/100 g flour respectively. The dough prepared from flour with a higher phytic acid content also contained higher amount of phytic acid. During fermentation, degradation of phytic acid occurred. The cumulative loss of phytic acid after fermentation in all type of dough was ~ 23, 22, 34, 26 and 27% respectively،While increased of inorganic phosphorous occurred. The cumulative increase of inorganic phosphorus after fermentation in all type of dough was (133, 116, 154, 145, 106) % respectively.

Author Biographies

Ezzuldeen K. Hammood

Department of food science College of Agriculture-University of Baghdad, Baghdad–Iraq

Dr. Jassim M. Nasir

Department of food science College of Agriculture-University of Baghdad, Baghdad–Iraq

Published
2017-11-22
How to Cite
Hammood, E., & Nasir, D. J. (2017). THE EFFECT OF FERMENTATION AND BAKING PROCESSES ON THE PHYATE DEGRADATION DURING THE PROCESS OF MANUFACTURING WHOLE WHEAT FLOUR BREAD. Iraqi Journal of Market Research and Consumer Protection, 9(2), 100-109. Retrieved from https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/34