Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species

Wheat is of high importance for a healthy and sustainable diet for the growing world population, partly due to its high mineral content. However, several minerals are bound in a phytate complex in the grain and unavailable to humans. We performed a series of trials to compare the contents of minerals and phytic acid as well as phytase activity in several varieties from alternative wheat species spelt, emmer and einkorn with common wheat. Additionally, we investigated the potential of recent popular bread making recipes in German bakeries to reduce phytic acid content, and thus increase mineral bioavailability in bread. For all studied ingredients, we found considerable variance both between varieties within a species and across wheat species. For example, whole grain flours, particularly from emmer and einkorn, appear to have higher mineral content than common wheat, but also a higher phytic acid content with similar phytase activity. Bread making recipes had a greater effect on phytic acid content in the final bread than the choice of species for whole grain flour production. Recipes with long yeast proofing or sourdough and the use of whole grain rye flour in a mixed wheat bread minimized the phytic acid content in the bread. Consequently, optimizing food to better nourish a growing world requires close collaboration between research organizations and practical stakeholders ensuring a streamlined sustainable process from farm to fork.

Automated summary

Wheat is an important source of minerals for a healthy diet, but the phytate complex in the grain makes some minerals unavailable to humans. Our trials compared different wheat species and bread-making recipes to find ways to reduce phytic acid content and increase mineral bioavailability. We found significant variations in mineral content and phytase activity among different wheat species and varieties. Bread-making recipes, such as long yeast proofing or the use of whole grain rye flour, had a greater impact on reducing phytic acid content in bread than the choice of wheat species. Collaborations between research organizations and stakeholders are necessary for optimizing food production for a growing world population.