Comparison of phytic acid content of traditional Lavash bread prepared from bakery's yeast and sour dough and investigation of texture during fermentation

The effect of three factors, the percentage of bran of flour, fermentation type with sourdough or bakeryʹs yeast and fermentation time was investigated to determine phytic acid content, organoleptic properties and texture of traditional bread, Lavash, at Kermanshah province. Lavash bread with different flour and sourdough was produced after 0, 2, and 4 hours of fermentation. Results analysis showed both of fermentation type and fermentation time had significant effect on phytic acid content and organoleptic properties. Mean comparison showed Beiglari flour (with 17.5 % bran) fermented with bakeryʹs yeast during 4 hours had the least phytic acid. The result of organoleptic properties by Duncan test showed fermented Atlas flour (with 14.5 % bran) during 2 hours with bakery’s yeast had the best organoleptic characteristics. Correlation of response showed that phytic acid content had negative relationship with overall acceptance of sensory properties (p