An evaluation of the phytate content of some selected breads in Isfahan

Bread is a staple food for Iranian people but Phytate as a component that found in bread flour induces mal-absorption of minerals in the gastrointestinal tract. This study was about measuring the phytate in some selected breads in Isfahan.

We measured phytate in six various breads including: Whole meal bread, Sangak, Barbari, combynei, Taftoon, Tanoori- which are consumed in Isfahan. The method of measuring of phytate was Early and Beturk.

The phytate content of breads was as follows: Sangak > Whole meal bread > combyni > Tanoori > Barbari> Taftoon, respectively.

The remaining amount of phytate was depends on some parameters such as percent of bran in bread flour, amount of yeast, amount of baking soda and the rest time of dough.