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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, no1, pp. 98-102 [5 page(s) (article)] (18 ref.)

Langue / Language

Anglais

Editeur / Publisher

American Chemical Society, Washington, DC, ETATS-UNIS  (1953) (Revue)

Mots-clés anglais / English Keywords

Antinutrient factor

;

Inorganic element

;

Enzyme

;

Hydrolases

;

Esterases

;

Phosphoric monoester hydrolases

;

Spermatophyta

;

Angiospermae

;

Monocotyledones

;

Gramineae

;

Cereal product

;

Vegetals

;

Phytic acid

;

Magnesium

;

Bioavailability

;

Soft wheat

;

Wheat bread

;

6-Phytase

;

Endogenous

;

Wheat flour

;

Triticum aestivum

;

Fermentation

;

pH

;

Decrease

;

Mots-clés français / French Keywords

Facteur antinutritionnel

;

Elément minéral

;

Enzyme

;

Hydrolases

;

Esterases

;

Phosphoric monoester hydrolases

;

Spermatophyta

;

Angiospermae

;

Monocotyledones

;

Gramineae

;

Produit céréalier

;

Phytase

;

Végétal

;

Phytique acide

;

Magnésium

;

Biodisponibilité

;

Blé tendre

;

Pain blé

;

6-Phytase

;

Endogène

;

Farine blé

;

Triticum aestivum

;

Fermentation

;

pH

;

Diminution

;

Mots-clés espagnols / Spanish Keywords

Factor antinutricional

;

Elemento inorgánico

;

Enzima

;

Hydrolases

;

Esterases

;

Phosphoric monoester hydrolases

;

Spermatophyta

;

Angiospermae

;

Monocotyledones

;

Gramineae

;

Producto de cereal

;

Vegetal

;

Fítico ácido

;

Magnesio

;

Biodisponibilidad

;

Trigo candeal

;

Pan trigo

;

6-Phytase

;

Endógeno

;

Harina trigo

;

Triticum aestivum

;

Fermentación

;

pH

;

Disminución

;

Mots-clés d'auteur / Author Keywords

Whole wheat bread

;

bioavailability

;

magnesium

;

phytic acid

;

pH

;

vegetal phytase

;

Localisation / Location

INIST-CNRS, Cote INIST : 7332, 35400012612876.0160

Nº notice refdoc (ud4) : 16411055



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