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J Agric Food Chem. 2001 May;49(5):2657-62.

Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.

Author information

1
Unité de Laboratoire pour l'Innovation des Céréales, ZAC Les Portes de Riom, B.P. 173, F-63204 Riom Cedex, France. walter.lopez@limagrain.com

Abstract

This work was designed to compare the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid (PA) degradation and to assess the repercussions of PA breakdown on phosphorus and magnesium solubility during bread-making. Sourdough fermentation was more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). Furthermore, lactic acid bacteria present in sourdough enhanced acidification, leading to increased magnesium and phosphorus solubility. To intensify phytate breakdown, bran was incubated with microorganisms (yeast or sourdough) before bread-making. Using this new method, the percentage of phytate breakdown was near 90%, whereas 40% of phytate remained in traditional French bread. In conclusion, a prolonged fermentation with sourdough still leads to improved Mg and P solubility by decreasing phytate content and through acidification.

PMID:
11368651
[Indexed for MEDLINE]

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