Preparation of High Bran Arabic Bread with Low Phytic Acid Content

Abstract

MATERIALS & METHODSIncubation of wheat bran at pH 5.2 and at a temperature of 55°C for various periods of time caused an increase in the levels of inorganic phosphorus and inositol phosphates and a simultaneous decrease in the level of phytic acid. When Arabic bread containing different levels of bran was prepared, up to 32% of the original phytic acid was lost during the process of bread preparation. Incorporation of wheat malt in the bread formula did not have any effect on phytic acid loss while incubation of bran in an acidic medium followed by repeated decantation of the incubation liquid produced a high bran bread almost free I of phytic acid.WHEAT FLOUR and bran were obtained from the mill of Sinnu and Jabbur in Beirut, Lebanon. The flour was of 80% extraction produced from a commercial blend of hard and soft wheats. The same batches of flour and bran were used throughout the study. Seeds of Najah wheat were obtained from the department of Crop Production and Protection of the Faculty of Agricultural & Food Sciences, American University of Beirut, Lebanon. Seeds of Hawrani and Jory wheat varieties were obtained from Tel-Amara Agricultural Experiment Station, Bekaa, Lebanon. The reagents used in this study were of analytical grade and distilled water was used throughout the experiment except for malt and bread preparation. All experiments were carried out in duplicate.

Storage Stability of Ferrous Iron in Whole Wheat Flour Naan Production

“…1981). The average reduction in phytic acid content in naan as a result of the baking and fermentation process was about 27%, which is in line with the findings of Daghter et al . (1987), who reported that during preparation of Arabic bread up to 32% of phytic acid is lost from flour containing different levels of bran.…”

Effects of Wheat Bran, Corn Bran, Rice Bran and Oat Bran Supplementation on the Properties of Pide

“…There are many forms of flat breads, namely, arabic bread, balady, barbari, bazlama, chapatti/capati/roti, gomme, lavosh/lavas, sangak, pide, pita, tanoor/tannouri/tandır bread, taftoon and yufka (Dagher et al . 1987; Qarooni et al .…”

Some Nutritional Quality and Sensory Attributes of Wheat Flours Fortified With Iron and Zinc

“…1981). Accordingly, Daghter et al. (1987) reported that during preparation of Arabic bread up to 32% of phytic acid is lost from flour containing different levels of bran.…”

“…The cumulative losses of phytate phosphorus after fermentation, proofing and baking are reported to be 16, 19 and 22%, respectively (Tangkongchitr et al 1981). Accordingly, Daghter et al (1987) reported that during preparation of Arabic bread up to 32% of phytic acid is lost from flour containing different levels of bran. In all the treatments, no significant difference was found between Khabbazi and Nole breads in the molar ratio of phytic acid to Zn.…”