Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of whole Wheat Toast Bread
Nowadays, consumption of whole flours and flours
with high extraction rate is recommended, because of their high
amount of fibers, vitamins and minerals. Despite nutritional benefits
of whole flour, concentration of some undesirable components such
as phytic acid is higher than white flour. In this study, effect of
several lactic acid bacteria sourdough on Toast bread is investigated.
Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with
different dough yield (250 and 300) is made and incubated at 30°C
for 20 hour, then added to dough in the ratio of 10, 20 and 30%
replacement. Breads that supplemented with Lb. plantarum
sourdough had lower phytic acid. Higher replacement of sourdough
and higher DY cause higher decrease in phytic acid content.
Sourdough from Lb. plantarum, DY = 300 and 30% replacement
cause the highest decrease in phytic acid content (49.63 mg/100g).
As indicated by panelists, Lb. reuteri sourdough can present the
greatest effect on overall quality score of the breads. DY reduction
cause a decrease in bread quality score. Sensory score of Toast bread
is 81.71 in the samples that treated with Lb. reuteri sourdough with
DY = 250 and 20% replacement.
[1] AACC, American Association of Cereal Chemists Approved Methods,
no. 08-01, 1995.
[2] AACC, American Association of Cereal Chemists Approved Methods,
no. 38-12, 1995.
[3] AACC, American Association of Cereal Chemists Approved Methods,
no. 46-16A, 1995.
[4] S. Akhavipoor, Investigation and comparison effect of two fermentation
method (liquid and sourdough) on quality of Taftoon and Barbari bread,
Msc thesis of food science and Technology, Insitute of nutrition and
industry, Iran, Tehran, 1997.
[5] Bread score, American Institute of baking, page one, 1939.
[6] R. Angel, T.J. Applegate, I.E. Ellestad and A.S Dhandu, Phytic acid.
How important is it for phosphorus digestability in poultry, Multi - state
Poult meeting, http://ag.ansc.purdue.edu/poultry/multistate/Multi-state,
2004.
[7] M.D. Angelis, G. Gallo, MR. Corbo, and L.H. Sweeney, phytase activity
in sourdough lactic acid bacteria: purification and characterization of
phytase from Lactobacillus sanfranciscensis CB1, International Journal
Food Microbiology, vol. 87, pp. 259-270, 2003.
[8] H.D. Belitz and W. Grosch, Lebrbuch der Lebensmi ttlehemie - 4th ed.
Springer - Verlag: Berlin, Germany, 1992.
[9] H. Boskov Hansen, M.F. Andreasen, M.M. Nielsen, L.M. Larsen, K.E.
Bach Knudsen, A.S. Meyer, L.P. Christensen and Å. Hansen, Changes in
dietary fiber, phenolic acids and activity of endogenous enzymes during
rye bread making, Europen Food Research and Technology, vol. 214,
pp. 33-42, 2002.
[10] A. Chaoui, M. Faid and R. Belhcen, Effect of natural starters used for
sour dough bread in Morocco on phytate degradation, Eastern.
Mediterranean Health Journal, vol. 9, pp. 141-147, 2003.
[11] I. Clarke, T.J. Schober, P. Dokery, K. Sullivan and E.K. Arendt, Wheat
sour dough fermentation, Effect of time and acidification on
fundamental rheology properties, Cereal. Chem, vol. 81, pp. 409-417,
2004.
[12] C. Collar, J.C. Martinez, P. Andreu and E. Armero, Effects of enzyme
association on bread dough performance. A response surface analysis.
Food. Sci. Technol, vol. 6, pp. 217-226, 2000.
[13] A. Corsetti, M. Gobbetti, B. De Marco, F. Balestrieri, F. Paoletti, L.
Russi, and J. Rossi, Combined effect of sourdough lactic acid bacteria
and additives on bread firmness and staling, J. Agric. Food. Chem, vol.
48, pp. 3044-3051, 2000.
[14] C. Courtin, and J. Delcour, Arabinoaxylans and endoxylanases in wheat
flour bread- making, J. Cereal. Sci, vol. 35, pp. 225-243, 2002.
[15] F. Dal Belloa, C.I. Clarkea, L.A.M. Ryana, H. Ulmera, T.J. Schobera, b,
K. Strömc, J. Sjögrend, D. van Sinderenb, J. Schn├╝rerc and E.K. Arendt,
Improvement of the quality and shelf life of wheat bread by fermentation
with the antifungal strain Lactobacillus plantarum FST 1.7, J. Cereal.
Sci, vol. 45, pp. 309-318, 2007.
[16] K. M. Desai, S.K. Akolkar, P. Bodhe., S.S, Tambe and S.S. Lele,
Optimization of fermentation media for exopolysaccharide production
from lactobacillus plantarum using artifical intelligence-based
techniques.Proc.Biochem, vol. 41, pp. 1842-1848, 2006.
[17] H.A. Faridi, Technical and nutritional aspects of Iranian breads. Baker-s
Digest (oct), pp. 18-22, 1980.
[18] B. Fretzdorff and J.M. Brummer, Reduction of phytic acid during
breadmaking of whole-meal breads, Cereal Chemistry, vol. 62, pp. 226-
270, 1992.
[19] R.M. Garcia - Estepa, E. Guerra - Hernandez and B. Garcia - Villanova,
Phytic acid content in milled cereal products and breads, Food Research
International, vol. 32, pp. 217 - 221, 1999.
[20] R. Gibson, F. Yeudall, N. Drost and T. Callinan, Dietary intervention to
prevent Zinc deficiency, Am. J. Clin. Nutr, pp. 484S-487S, 1998.
[21] G. Gobbetti, A. Corsett and J. Rossi, Interaction between lactic acid
bacteria and yeasts in sourdough using rheofermentometer, World. J.
Microbiol, Biotechnol, vol.11, pp. 625-63, 1995.
[22] M. Gobbetti, M.S. Simonetti A. Corsetti, F. Santinelli, J. Rossi and P.
Pamiani, Volatile compound and organic acid productions by mixed
wheat sourdough starters: influence of fermentation parameters and
dynamics during baking, Food. Microbiol, vol. 12, pp. 497-507, 1995.
[23] H. H├ñrkönen, P. Lehtinen, T. Suortti, T. Parkkonen, M. Siika-aho and K.
Poutanen, The effects of a xylanase and ╬▒ β-glucanase from
Trichoderma reesei on the non-starch polysaccharides of whole meal rye
slurry, J. Cereal. Sci, vol. 21, pp. 173-183, 1995.
[24] Institute of Standards & Industrial Research of Iran (ISIRI), Number
2338, 1998.
[25] Institute of Standards & Industrial Research of Iran (ISIRI), Number
2863, 1987.
[26] K. Katina, M. Salmenkallio-Marttila, R. Partanen, P. Forssello and K,
Autio, Effect of sourdough and enzymes on staling of high - fiber wheat
bread, LWT, vol. 39, pp. 479-491, 2006.
[27] K. Katina, A. Laitila, R. Juvonen, L.H. Liukkonen, S. Kariluoto, V.
Piironen, R. Landberg, P. Aman and K. Poutanen, Bran fermentation as
a mean to enhance technological properties and bioactivity of rye, Food.
Microbiol, vol. 24, pp. 175-186, 2007.
[28] M. Korakli, A. Rossmann, G. Ganzle, and R.F. Vogel, Sucrose
metabolism and exopolysaccharide production in wheat and rye
sourdough by Lactobacillus sanfranciscensis, J. Agric. Food. Chem, vol.
49, pp. 5194-5200, 2001.
[29] G. Lacanze, M. Wick, and S. Cappelle. Emerging fermentation
technologies: Development of novel sourdoughs, Food. Microbiol, vol.
24, pp. 155-160, 2007.
[30] H.W. Lopez, V. Krespin, C. Guy, A. Messager and R.C. Demigne,
Prolonged fermentation of whole wheat sourdough reduces phytate
level and increase soluble Mg, Jr. Agri. Food. chem. Vol. 48, pp. 2281-
2285, 2001.
[31] H.W. Lopez, A. Ourry, E. Bervas, Ch. Gay, A. Messager, Ch. Demigne
and Ch. Remesy, Strain of lactic acid bacteria isolated from sourdough
degrade phytic acid and improve Ca and Mg solubility from whole
wheat flour, Jounal of Agricultural Food Chemistry, vol. 48, pp. 2281-
90, 2000.
[32] M. Mahmoodi and M. Kimiagar, Investigation zinc deficiency
epidemiology among high school students in Tehran at 1998. Msc thesis,
Institute of nutrition and food science, Tehran, Iran, 1998.
[33] M. C. Palacios, M. Harson, Y. Sanz and C.M. Rosell, Selection of lactic
acid bacteria with high phytate degradation activity for application in
whole wheat breadmaking, LWT, vol. 41, pp. 82-92, 2008.
[34] R. Payan, Introduction to Technology of Cereal Products. Nowpardazan
Publications, 1998.
[35] A. Pointillart, Importance of phytate and cereal phytases in feeding of
pigs. In: Enzymes in Animal Nutrition m eds., C. wenk and M.
Boessinger, schriftenreihe ous dem Institut fur Nutztierwissen chaften
ETH - Zurich, P. 192, 1993.
[36] N. Rajabzadeh, Bread Technology, Tehran University Publications,
2001.
[37] H. Robert, V. Gabriel, D. Lefebvre, P.H. Rabier, Y. Vayssier, C.
Fontagne-Faucher, Study of the behavior of Lactobacillus plantarum
and Leuconostoc starters during a complete wheat sourdough bread
making process, LWT, vol. 39, pp. 256-265, 2006.
[38] Salim - Ur - Rehman, H. Nawaz, S.Hussain and M.M. Ahmad, Effect of
sourdough bacteria on the quality and shelf life of bread, Pakistan
Journal Nutrition, vol. 6 (6), pp. 262-265, 2007.
[39] M. Salmenkallio - Marttila, , K. Katina and K. Autio, Effect of bran
fermentation on quality and microstructure of high fiber wheat bread,
Cereal. Chem, vol. 48 (4), pp. 429-435, 2002.
[40] G. Screeramulu, D.S. Srinivasa, K. Nand and R. Joseph, Lacobacillus
amylovorus as a phytase procedure in submerged culture, letters in
Applied Microbial, vol. 23, pp. 385 -388, 1996.
[41] W. Seibel, Anreching von Brot and Backverhalten, Getreide Mehl und
Brot, vol. 12, pp. 377-379, 1983.
[42] R. Sheykholeslam, Educated collection of prevention Iron deficiency
and resulted anemia for middle class personnel of hygienic and iatric
system of Iran, 1997.
[43] X. Shirai, S. Revah-Moiseev, M. Garcia-Garibay and V.M. Marshall,
Ability of some strain of lactic acid bacteria to degrade phytic acid, lett.
Appl. Microbiol, vol. 19, pp. 366 - 369, 1994.
[44] G. Spicher, and E. Rabe, Die Mikroflora des sauerteiges. XI. Mitteilung.
Der Einfluss der Temperatur auf die Lactat / Acetat bildung in mit
heterofermentativen milchosaurebakterien angestellten sunertigen.
Zeitschrift fur Lebensmittelun tersuchung und - forschung, vol. 171, pp.
437-442, 1980.
[45] R. Stainer, J. Ingham., M. Wheelis and P. Painter, The lactic acid
bacteria In: General Microbiology, Macmillan Education Ltd. London,
pp. 496-500, 1989.
[46] K. Takeda, Y. Matsummura, M. Shimizu, Emulsifying and surface
properties of wheat gluten under acidic condition, J. Food. Sci., vol. 66,
pp. 393 - 399, 2001.
[47] C. Thiele, S. Grassi and M. Ganzle, Gluten hydrolysis and
depolymerization during sourdough fermentation, J. Agric. Food. Chem,
vol. 52 (5), pp. 1307-1314, 2004.
[48] M. Tiekling, and G.M. Ganzle, Exopolysaccharides from cerealassociated
lactobacilli.Trennds in food science and technol, vol. 16, pp.
79-84, 2005.
[49] K. Wehrle, H. Grau, E.K. Arendt, Effect of lactic acid, acetic acid and
table salt on the fundamental rheological properties of wheat dough,
Cereal. Chem, vol. 74, pp. 730-744, 1997.
[50] WHO: world health organization, Trace element in human nutrition and
health, Technical Report series Genera, 1996.
[51] Y. Zeleny, Simple sedimentation test for estimating the bread baking and
gluten qualities of wheat flour, Cereal. Chem, vol. 24, pp. 465-475,
1947.
[52] X. Zhen, M. Li-Li, H. Yao and W. Zhao, Effect of wheat pentosan on
breadmaking quality, Journal of Zhengzhou Institute of Technology,
vol. 24(4), pp. 9.13, 2003.
[53] G.S. Ranhotra, J.A. Gelroth, K. Astroth and E.S. Posner, Distribution of
total and soluble fiber in various millstreams of wheat. Journal of Food
Science, vol. 55(5), pp. 1349-1351, 1990.
[1] AACC, American Association of Cereal Chemists Approved Methods,
no. 08-01, 1995.
[2] AACC, American Association of Cereal Chemists Approved Methods,
no. 38-12, 1995.
[3] AACC, American Association of Cereal Chemists Approved Methods,
no. 46-16A, 1995.
[4] S. Akhavipoor, Investigation and comparison effect of two fermentation
method (liquid and sourdough) on quality of Taftoon and Barbari bread,
Msc thesis of food science and Technology, Insitute of nutrition and
industry, Iran, Tehran, 1997.
[5] Bread score, American Institute of baking, page one, 1939.
[6] R. Angel, T.J. Applegate, I.E. Ellestad and A.S Dhandu, Phytic acid.
How important is it for phosphorus digestability in poultry, Multi - state
Poult meeting, http://ag.ansc.purdue.edu/poultry/multistate/Multi-state,
2004.
[7] M.D. Angelis, G. Gallo, MR. Corbo, and L.H. Sweeney, phytase activity
in sourdough lactic acid bacteria: purification and characterization of
phytase from Lactobacillus sanfranciscensis CB1, International Journal
Food Microbiology, vol. 87, pp. 259-270, 2003.
[8] H.D. Belitz and W. Grosch, Lebrbuch der Lebensmi ttlehemie - 4th ed.
Springer - Verlag: Berlin, Germany, 1992.
[9] H. Boskov Hansen, M.F. Andreasen, M.M. Nielsen, L.M. Larsen, K.E.
Bach Knudsen, A.S. Meyer, L.P. Christensen and Å. Hansen, Changes in
dietary fiber, phenolic acids and activity of endogenous enzymes during
rye bread making, Europen Food Research and Technology, vol. 214,
pp. 33-42, 2002.
[10] A. Chaoui, M. Faid and R. Belhcen, Effect of natural starters used for
sour dough bread in Morocco on phytate degradation, Eastern.
Mediterranean Health Journal, vol. 9, pp. 141-147, 2003.
[11] I. Clarke, T.J. Schober, P. Dokery, K. Sullivan and E.K. Arendt, Wheat
sour dough fermentation, Effect of time and acidification on
fundamental rheology properties, Cereal. Chem, vol. 81, pp. 409-417,
2004.
[12] C. Collar, J.C. Martinez, P. Andreu and E. Armero, Effects of enzyme
association on bread dough performance. A response surface analysis.
Food. Sci. Technol, vol. 6, pp. 217-226, 2000.
[13] A. Corsetti, M. Gobbetti, B. De Marco, F. Balestrieri, F. Paoletti, L.
Russi, and J. Rossi, Combined effect of sourdough lactic acid bacteria
and additives on bread firmness and staling, J. Agric. Food. Chem, vol.
48, pp. 3044-3051, 2000.
[14] C. Courtin, and J. Delcour, Arabinoaxylans and endoxylanases in wheat
flour bread- making, J. Cereal. Sci, vol. 35, pp. 225-243, 2002.
[15] F. Dal Belloa, C.I. Clarkea, L.A.M. Ryana, H. Ulmera, T.J. Schobera, b,
K. Strömc, J. Sjögrend, D. van Sinderenb, J. Schn├╝rerc and E.K. Arendt,
Improvement of the quality and shelf life of wheat bread by fermentation
with the antifungal strain Lactobacillus plantarum FST 1.7, J. Cereal.
Sci, vol. 45, pp. 309-318, 2007.
[16] K. M. Desai, S.K. Akolkar, P. Bodhe., S.S, Tambe and S.S. Lele,
Optimization of fermentation media for exopolysaccharide production
from lactobacillus plantarum using artifical intelligence-based
techniques.Proc.Biochem, vol. 41, pp. 1842-1848, 2006.
[17] H.A. Faridi, Technical and nutritional aspects of Iranian breads. Baker-s
Digest (oct), pp. 18-22, 1980.
[18] B. Fretzdorff and J.M. Brummer, Reduction of phytic acid during
breadmaking of whole-meal breads, Cereal Chemistry, vol. 62, pp. 226-
270, 1992.
[19] R.M. Garcia - Estepa, E. Guerra - Hernandez and B. Garcia - Villanova,
Phytic acid content in milled cereal products and breads, Food Research
International, vol. 32, pp. 217 - 221, 1999.
[20] R. Gibson, F. Yeudall, N. Drost and T. Callinan, Dietary intervention to
prevent Zinc deficiency, Am. J. Clin. Nutr, pp. 484S-487S, 1998.
[21] G. Gobbetti, A. Corsett and J. Rossi, Interaction between lactic acid
bacteria and yeasts in sourdough using rheofermentometer, World. J.
Microbiol, Biotechnol, vol.11, pp. 625-63, 1995.
[22] M. Gobbetti, M.S. Simonetti A. Corsetti, F. Santinelli, J. Rossi and P.
Pamiani, Volatile compound and organic acid productions by mixed
wheat sourdough starters: influence of fermentation parameters and
dynamics during baking, Food. Microbiol, vol. 12, pp. 497-507, 1995.
[23] H. H├ñrkönen, P. Lehtinen, T. Suortti, T. Parkkonen, M. Siika-aho and K.
Poutanen, The effects of a xylanase and ╬▒ β-glucanase from
Trichoderma reesei on the non-starch polysaccharides of whole meal rye
slurry, J. Cereal. Sci, vol. 21, pp. 173-183, 1995.
[24] Institute of Standards & Industrial Research of Iran (ISIRI), Number
2338, 1998.
[25] Institute of Standards & Industrial Research of Iran (ISIRI), Number
2863, 1987.
[26] K. Katina, M. Salmenkallio-Marttila, R. Partanen, P. Forssello and K,
Autio, Effect of sourdough and enzymes on staling of high - fiber wheat
bread, LWT, vol. 39, pp. 479-491, 2006.
[27] K. Katina, A. Laitila, R. Juvonen, L.H. Liukkonen, S. Kariluoto, V.
Piironen, R. Landberg, P. Aman and K. Poutanen, Bran fermentation as
a mean to enhance technological properties and bioactivity of rye, Food.
Microbiol, vol. 24, pp. 175-186, 2007.
[28] M. Korakli, A. Rossmann, G. Ganzle, and R.F. Vogel, Sucrose
metabolism and exopolysaccharide production in wheat and rye
sourdough by Lactobacillus sanfranciscensis, J. Agric. Food. Chem, vol.
49, pp. 5194-5200, 2001.
[29] G. Lacanze, M. Wick, and S. Cappelle. Emerging fermentation
technologies: Development of novel sourdoughs, Food. Microbiol, vol.
24, pp. 155-160, 2007.
[30] H.W. Lopez, V. Krespin, C. Guy, A. Messager and R.C. Demigne,
Prolonged fermentation of whole wheat sourdough reduces phytate
level and increase soluble Mg, Jr. Agri. Food. chem. Vol. 48, pp. 2281-
2285, 2001.
[31] H.W. Lopez, A. Ourry, E. Bervas, Ch. Gay, A. Messager, Ch. Demigne
and Ch. Remesy, Strain of lactic acid bacteria isolated from sourdough
degrade phytic acid and improve Ca and Mg solubility from whole
wheat flour, Jounal of Agricultural Food Chemistry, vol. 48, pp. 2281-
90, 2000.
[32] M. Mahmoodi and M. Kimiagar, Investigation zinc deficiency
epidemiology among high school students in Tehran at 1998. Msc thesis,
Institute of nutrition and food science, Tehran, Iran, 1998.
[33] M. C. Palacios, M. Harson, Y. Sanz and C.M. Rosell, Selection of lactic
acid bacteria with high phytate degradation activity for application in
whole wheat breadmaking, LWT, vol. 41, pp. 82-92, 2008.
[34] R. Payan, Introduction to Technology of Cereal Products. Nowpardazan
Publications, 1998.
[35] A. Pointillart, Importance of phytate and cereal phytases in feeding of
pigs. In: Enzymes in Animal Nutrition m eds., C. wenk and M.
Boessinger, schriftenreihe ous dem Institut fur Nutztierwissen chaften
ETH - Zurich, P. 192, 1993.
[36] N. Rajabzadeh, Bread Technology, Tehran University Publications,
2001.
[37] H. Robert, V. Gabriel, D. Lefebvre, P.H. Rabier, Y. Vayssier, C.
Fontagne-Faucher, Study of the behavior of Lactobacillus plantarum
and Leuconostoc starters during a complete wheat sourdough bread
making process, LWT, vol. 39, pp. 256-265, 2006.
[38] Salim - Ur - Rehman, H. Nawaz, S.Hussain and M.M. Ahmad, Effect of
sourdough bacteria on the quality and shelf life of bread, Pakistan
Journal Nutrition, vol. 6 (6), pp. 262-265, 2007.
[39] M. Salmenkallio - Marttila, , K. Katina and K. Autio, Effect of bran
fermentation on quality and microstructure of high fiber wheat bread,
Cereal. Chem, vol. 48 (4), pp. 429-435, 2002.
[40] G. Screeramulu, D.S. Srinivasa, K. Nand and R. Joseph, Lacobacillus
amylovorus as a phytase procedure in submerged culture, letters in
Applied Microbial, vol. 23, pp. 385 -388, 1996.
[41] W. Seibel, Anreching von Brot and Backverhalten, Getreide Mehl und
Brot, vol. 12, pp. 377-379, 1983.
[42] R. Sheykholeslam, Educated collection of prevention Iron deficiency
and resulted anemia for middle class personnel of hygienic and iatric
system of Iran, 1997.
[43] X. Shirai, S. Revah-Moiseev, M. Garcia-Garibay and V.M. Marshall,
Ability of some strain of lactic acid bacteria to degrade phytic acid, lett.
Appl. Microbiol, vol. 19, pp. 366 - 369, 1994.
[44] G. Spicher, and E. Rabe, Die Mikroflora des sauerteiges. XI. Mitteilung.
Der Einfluss der Temperatur auf die Lactat / Acetat bildung in mit
heterofermentativen milchosaurebakterien angestellten sunertigen.
Zeitschrift fur Lebensmittelun tersuchung und - forschung, vol. 171, pp.
437-442, 1980.
[45] R. Stainer, J. Ingham., M. Wheelis and P. Painter, The lactic acid
bacteria In: General Microbiology, Macmillan Education Ltd. London,
pp. 496-500, 1989.
[46] K. Takeda, Y. Matsummura, M. Shimizu, Emulsifying and surface
properties of wheat gluten under acidic condition, J. Food. Sci., vol. 66,
pp. 393 - 399, 2001.
[47] C. Thiele, S. Grassi and M. Ganzle, Gluten hydrolysis and
depolymerization during sourdough fermentation, J. Agric. Food. Chem,
vol. 52 (5), pp. 1307-1314, 2004.
[48] M. Tiekling, and G.M. Ganzle, Exopolysaccharides from cerealassociated
lactobacilli.Trennds in food science and technol, vol. 16, pp.
79-84, 2005.
[49] K. Wehrle, H. Grau, E.K. Arendt, Effect of lactic acid, acetic acid and
table salt on the fundamental rheological properties of wheat dough,
Cereal. Chem, vol. 74, pp. 730-744, 1997.
[50] WHO: world health organization, Trace element in human nutrition and
health, Technical Report series Genera, 1996.
[51] Y. Zeleny, Simple sedimentation test for estimating the bread baking and
gluten qualities of wheat flour, Cereal. Chem, vol. 24, pp. 465-475,
1947.
[52] X. Zhen, M. Li-Li, H. Yao and W. Zhao, Effect of wheat pentosan on
breadmaking quality, Journal of Zhengzhou Institute of Technology,
vol. 24(4), pp. 9.13, 2003.
[53] G.S. Ranhotra, J.A. Gelroth, K. Astroth and E.S. Posner, Distribution of
total and soluble fiber in various millstreams of wheat. Journal of Food
Science, vol. 55(5), pp. 1349-1351, 1990.
@article{"International Journal of Biological, Life and Agricultural Sciences:63388", author = "Z. Didar and A. Pourfarzad and M. H. Haddad Khodaparast", title = "Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of whole Wheat Toast Bread", abstract = "Nowadays, consumption of whole flours and flours
with high extraction rate is recommended, because of their high
amount of fibers, vitamins and minerals. Despite nutritional benefits
of whole flour, concentration of some undesirable components such
as phytic acid is higher than white flour. In this study, effect of
several lactic acid bacteria sourdough on Toast bread is investigated.
Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with
different dough yield (250 and 300) is made and incubated at 30°C
for 20 hour, then added to dough in the ratio of 10, 20 and 30%
replacement. Breads that supplemented with Lb. plantarum
sourdough had lower phytic acid. Higher replacement of sourdough
and higher DY cause higher decrease in phytic acid content.
Sourdough from Lb. plantarum, DY = 300 and 30% replacement
cause the highest decrease in phytic acid content (49.63 mg/100g).
As indicated by panelists, Lb. reuteri sourdough can present the
greatest effect on overall quality score of the breads. DY reduction
cause a decrease in bread quality score. Sensory score of Toast bread
is 81.71 in the samples that treated with Lb. reuteri sourdough with
DY = 250 and 20% replacement.", keywords = "Phytic Acid, Sourdough, Toast Bread, Whole Wheat Flour, Lactic Acid Bacteria.", volume = "4", number = "8", pages = "667-6", }
