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Effect of Fermentation Time on the Inositol Phosphates of Bread
Author(s) -
NAYINI N. R.,
MARKAKIS P.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14841.x
Subject(s) - fermentation , food science , chemistry , phosphate , inositol , phosphorus , inositol phosphate , extraction (chemistry) , biochemistry , chromatography , organic chemistry , receptor
Bread was made by an AACC procedure using whole wheat flour and 70%‐extraction wheat flour. Five different fermentation times were applied. Six inositol phosphates and inorganic phosphate were separated, identified and quantified in the bread. It was found that phytate decreased and the inorganic phosphate increased, with the largest decrease in phytate occurring during first 30 min of fermentation. The content in intermediate inositol phosphates also changed and it was only after considering their phosphorus content that an overall phosphorus balance could be achieved.