Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat
نویسندگان
چکیده
منابع مشابه
Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of Whole Wheat Toast Bread
ABSTRACT: Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...
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Introduction: Bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carrie...
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Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of whole Wheat Toast Bread
Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough...
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ژورنال
عنوان ژورنال: ABI Genetika
سال: 2016
ISSN: 0534-0012,1820-6069
DOI: 10.2298/gensr1603867b