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Cereal Chem 58:229 - 234.  |  VIEW ARTICLE
Phytic Acid. II. Its Fate During Breadmaking.

U. Tangkongchitr, P. A. Seib, and R. C. Hoseney. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The analytical scheme developed to measure phytate phosphorus, inorganic phosphorus, and phosphorus not precipitated by ferric ions was used to follow the loss of phytate during breadmaking. In whole wheat pup loaves, the cumulative loss of phytate phosphorus after fermentation, proofing, and baking was approximately 16, 19, and 22%, respectively. The phytate phosphorus loss was almost totally accounted for by an increase in inorganic phosphorus. Phytate phosphorus in seven commercial whole grain breads ranged from 218 to 808 mg per pound loaf "as is," whereas that in white bread ranged from 83 to 173 mg per pound. The principal barrier to destruction of phytate in breadmaking appears to be the insolubility of magnesium phytate in dough .

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