Effect of Sourdough on Phytic Acid Content and Quality of Iranian Sangak Bread
Assistant Professor of College of Food Science and Technology, Islamic Azad University, Neyshabur Branch,Iran
- *Corresponding Author:
- Zohreh Didar
Assistant Professor of College of Food Science and Technology
Islamic Azad University, Neyshabur Branch, Iran
E-mail: [email protected]
Received date: October 19, 2011; Accepted date: December 07, 2011; Published date: December 09, 2011
Citation: Didar Z (2011) Effect of Sourdough on Phytic Acid Content and Quality of Iranian Sangak Bread. J Nutr Food Sci 1:115. doi: 10.4172/2155-9600.1000115
Copyright: © 2011 Didar Z. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Phytic acid is the principal storage form of phosphorus in many plant tissues and is able to bond with cations that cause mineral deficiency. Application of lactic acid bacteria sourdough for phytic acid reduction in loaf breads is proposed by some researchers, but it seems that there is not much published work on the application of sourdough lactic acid bacteria in flat breads. In this study, effect of several lactic acid bacteria sourdough on flat bread (Sangak) is investigated. Results showed that dough yield (DY), strain type and the percentage of sourdough addition affect pH, phytic acid content and quality of bread. Higher dough yield and higher sourdough addition decreased phytic acid content. Application of Lb. plantarum sourdough with dough yield=300 and 30% addition resulted in 45% decrease of phytic acid content (from 894.66 mg/100g in flour to 507.3 mg/100g in bread). As indicated by panelists, Lb. plantarum sourdough with dough yield=250 and 30% addition can present the greatest effect on overall quality score of the breads.