Article

The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

2014-01-01

Abstract excerpt

Wholegrain bread is generally thought of as being more healthy than white bread due to it having a higher content of dietary fibre, vitamins (especially vitamin B and E) and many important minerals. However, wholegrain bread also contains high levels of phytate (myo-inositolhexakisphosphate, InsP-6) which may bind desirable nutrients, preventing their absorption in the gut and thereby reducing the nutritional valu...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 0bbe8aa4-f749-53ef-b020-133524575243
DOI: 10.1016/j.jcs.2013.11.006

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate contentDOI 10.1016/j.jcs.2013.11.006Read

Nutritional value of bread: Influence of processing, food interaction and consumer perceptionSemantic proximity Read

Phytogenic and microbial phytases in human nutritionSemantic proximity Read

Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varietiesSemantic proximity Read

Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foodsSemantic proximity Read

Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breadsSemantic proximity Read

Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breadsSemantic proximity Read

Effect of bread making process on bioactive molecules in durum wheat bread and assessment of antioxidant properties by Caco-2 cell culture modelSemantic proximity Read

Changes in nutrient composition, phytate and cyanide contents and alpha-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)Semantic proximity Read

Milling and Baking Quality of Low Phytic Acid WheatSemantic proximity Read

Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge CakeSemantic proximity Read

Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and In Vitro Iron Availability of Sorghum Grains.Semantic proximity Read

In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B from Thermotoga maritima in High-Quality BreadSemantic proximity Read