The Effect of the Type and Quality of Leavening and Flour on the Reduction of the Concentration of Phytic Acid and Qualitative Characteristics of the Dough and Toast Bread

According to high levels of phytic acid in bread and its role in complex formation with iron and minerals, this study is aimed to investigate the fermentation conditions to reduce the phytic acid in dough and toast bread produced.
The effect of leavening agent (Saccharomyces cerevisiaeand sourdough yeast containing lactic acid bacteria), the amount of leavening (Saccharomyces cerevisiae with 1.5 and 2%, 1% sourdough yeast cell containing lactobacillus sanfranciscensiscfu/g 103), flours (100% wheat flour, 10% rye flour, rye flour 20%) on the concentration of phytic acid in dough and whole grain toast bread was investigated. The phytic acid was measured in the samples of dough and bread. Analysis of the results using analysis of variance and completely randomized design, test comparison of means was performed using LSD with 18 SPSS software. For comparison of phytic acid in the dough and bread, paired t-test was used to compare phytic acid before and after cooking.
The statistical results showed that by increasing the rye flour in the wheat flour (20% rye) and increasing the amount of yeast (2%) and sourdough as a leavening agent, reduction in the amount of phytic acid occurs and specific volume is increased and hard bread baking is reduced. Baking has affected the amount of phytic acid. Sample with 10% rye sourdough has scored the highest in respect of sensory evaluation.
The application of sourdough and rye reduces phytic acid and improves the quality characteristics of bread produced.