THE INFLUENCE OF PROCESSING ON PHYTIC ACID CONTENT IN SOME WHEAT PRODUCTS

Abstract

The influence of wheat processing (milling, fortification, bread making) on phytic acid content in flour and bread was the purpose of this paper. The biological material was wheat (Triticum aestivum L.) flour of types 550, 680, 1350, fortified wheat flour (3 mg of ferrous sulfate per 100 g)  from the same types,  and  bread  made  from  these  flours  (simple  and fortified  ones). Wheat  grains  processing  (milling, flour fortification with iron, and bread making) has influenced the phytic acid content in flour and bread. Of the three types of  wheat flour (550, 680 and 1350), the flour with largest degree of extraction (type 1350)  has  recorded  the  highest  value  of  the  phytic  acid.  The  phytic  acid  content  in  all  three  types  of unfortified flour was higher than in fortified ones. As compared to unfortified versions, the biggest drop in phytic  acid  content  was  recorded  in  fortified flour type  550,  followed  by  flour  type  680,  and flour  type 1350. The highest content of phytic acid was recorded in the bread made with flour type 1350. In the case of bread made from fortified flour (with Fe), the phytic acid content has increased with flour extraction degree rising. The phytic acid content in all bread samples made from unfortified flour was higher than in bread made from fortified ones. One can notice that during bread making, the phytic acid content of flour has  decreased  in  all  cases  reaching  much  lower  within fortified  bread  coming  from  flour  with  lower degree of extraction.