期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 21, 期 1, 页码 51-57出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-012-0007-3
关键词
flat bread; phytic acid; sangak; sourdough; zinc bioavailability
资金
- Research Council of the University of Tehran (Tehran, Iran)
- Research Council of College of Agriculture and Natural Resources of the University of Tehran (Karaj, Iran)
In this study, effects of 8 different sourdough starters prepared with Saccharomyces cerevisiae, Lactobacillus plantarum, L. acidophilus, and Leuconostoc mesenteroides were investigated on the phytic acid level and mole ratio of phytic acid to zinc in a traditional Iranian bread (sangak). Different sourdough preparations were made and incubated at 30 degrees C for 16 h and added to the dough at 10, 20, and 30% replacement levels. Use of sourdough resulted in a decrease in phytic acid level (also in a decrease in the phytic acid to zinc mole ratio) and corresponding increase in zinc bioavailability index when compared to the commercial sangak bread. The lowest phytic acid concentration and highest zinc bioavailability index were achieved when S. cerevisiae, L. plantarum, and Leu. mesenteroides were used at 30.0% dough replacement with sourdough. This study provides awareness about the negative impacts of higher phytic acid level in the breads, which is particularly the case for sangak bread, and also provides a solution for such issue.
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