Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures

Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flou...

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Bibliographic Details
Main Authors: Tomaž Požrl, Mirela Kopjar, Irena Kurent, Janez Hribar, Anja Janeš, Marjan Simčič
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-02-01
Series:Czech Journal of Food Sciences
Subjects:
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200901-0004_phytate-degradation-during-breadmaking-the-influence-of-flour-type-and-breadmaking-procedures.php