Evaluating the effect of sourdough fermentation containing Lactobacillus sakei and Lactobacillus acidophilus on phytate content of Sangak bread

In this study, the effect of sourdough fermentation containing Lactobacillus sakei and Lactobacillus acidophilus (as separate or mixed with equal proportions) on phytate content of produced dough and Sangak bread was investigated. For this purpose, after applying 28, 32, 36 °C fermentation temperatures and 16, 24, 32 h fermentation times the amount of phytate was evaluated, using a spectrophotometric assay based on the measurement of iron absorption. According to results of statistical analysis, with increasing fermentation time and temperature the amount of phytate was significantly (p