Comparison of phytic acid content, sensorial attributes and microstructure of industrial breads prepared in Kermanshah city

The effect of two factors, the type of bread and fermentation time was investigated on phytic acid content, organoleptic properties and texture of industrial breads in Kermanshah City by randomized complete block design (RCBD). Flatbread (Taftoon), semilargebread (Toast) and largebread (Baguette) were produced during 0, 2, and 4 hours fermentation. ANOVA analysis showed that either the shape of bread and fermentation of time had the significant effect on phytic acid content and organoleptic properties. Mean comparison showed that Taftoon bread with 2 hours fermentation and Baguette bread without fermentation had the most and the least phytic acid, respectively. The result of organoleptic properties showed the shape of bread had no any significant effect on these characteristics, but fermentation time during 2 hours caused to acceptable properties. Correlation of response showed that phytic acid content had negative correlation with the color of bread, while significant correlation between other organoleptic characteristics was seen (p