Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

Abstract

This study include the effect of different methods of fermentation on phytic acid contentin bread made from wheat flour (80% extraction),during the study of physicochemical tests for floursuch as, moistuer, protein, fat, ash, charbohydrate, pH, wet gluten, dry gluten and color , the resultwas 12.7%, 12.9%, 0.85%,73.7%,6.3,33%,11% and 8.5 respectively,and the results showed that ofphytic acid content in flour was 0.71%, and the significantly reduction between treatments thelaboratory bread (Loaf) on the one hand and the standard treatment of the other hand at significantlevel 0.05 ≥ P, as observed phytic acid content decreased 86% in bread made from flour fermented byadding 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 havesignificant difference with the treatment of bread made from flour fermented with yeast, thedegradation in which 46% ,either in the treatment of bread made from flour fermented chemically byadding sodium bicarbonate (Baking Soda) has been observed of phytic acid not high reduce, thedegradation 25%, which significant difference for all treatments on the one hand and bread madefrom standard treatment (flour and water ).Phyic acid was also influenced by pH, dough samples oflower pH had a lower Phytic acid content because it have increase of phytase activity.