Titre du document / Document title
Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity
Auteur(s) / Author(s)
LEENHARDT Fanny (1) ;
LEVRAT-VERNY Marie-Anne (1) ;
CHANLIAUD Elisabeth (2) ;
REMESY Christian (1) ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
(1) Unité des Maladies Métaboliques et Micronutriments, INRA Clermont/Theix, 63122 St-Genès-Champanelle, FRANCE
(2) Unité de Laboratoire pour l'Innovation des Céréales, ZAC Les Portes de Riom, B.P. 173, 63204 Riom, FRANCE
Résumé / Abstract
Whole wheat bread is an important source of minerals but also contains considerable amounts of phytic acid, which is known to impair their absorption. An in vitro trial was performed to assess the effect of a moderate drop of the dough pH (around 5.5) by way of sourdough fermentation or by exogenous organic acid addition on phytate hydrolysis. It was shown that a slight acidification of the dough (pH 5.5) with either sourdough or lactic acid addition allowed a significant phytate breakdown (70% of the initial flour content compared to 40% without any leavening agent or acidification). This result highlights the predominance of wheat phytase activity over sourdough microflora phytase activity during moderate sourdough fermentation and shows that a slight drop of the pH (pH value around 5.5) is sufficient to reduce significantly the phytate content of a wholemeal flour. Mg bioaccessibility of whole wheat dough was improved by direct solubilization of the cation and by phytate hydrolysis.
Revue / Journal Title
Journal of agricultural and food chemistry
ISSN
0021-8561
CODEN JAFCAU
Source / Source
2005, vol. 53, n
o1, pp. 98-102 [5 page(s) (article)] (18 ref.)
Langue / Language
Anglais
Editeur / Publisher
American Chemical Society, Washington, DC, ETATS-UNIS
(1953)
(Revue)
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Localisation / Location
INIST-CNRS, Cote INIST : 7332, 35400012612876.0160
Nº notice refdoc (ud4) : 16411055
