Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 1, 2005, Pages 98-102

  Leenhardt, Fanny ^a   Levrat Verny, Marie Anne ^a   Chanliaud, Elisabeth ^b   Rémésy, Christian ^a  

^a CEMAGREF   (France)

^b ZAC Les Portes de Riom   (France)

Author keywords

Bioavailability; Magnesium; pH; Phytic acid; Vegetal phytase; Whole wheat bread

Indexed keywords

MAGNESIUM; PHYTASE; PHYTATE;

ABSORPTION; ACIDIFICATION; ARTICLE; DOUGH; ENZYME ACTIVITY; FERMENTATION; FLUOR; FOOD COMPOSITION; HYDROLYSIS; MATERIALS; PH MEASUREMENT; SOLUBILITY; WHEAT;

6-PHYTASE; BREAD; FERMENTATION; FLOUR; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MAGNESIUM; PHYTIC ACID; SOLUBILITY; TRITICUM;

TRITICUM AESTIVUM;

EID: 11244279677     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049193q     Document Type: Article

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