Optimisation of a Fermentation Process and Phytate Levels in Wholegrain Bread

摘要

increasingly the potential health benefits of traditional wholegrain and sourdough fermentation are being recognised.Wholegrain is characterised by a high content of dietary fibre,Bvitamins,vitamin E and various minerals of which Mg,P,Fe,Cu and Zn are most important.These tend be concentrated in the outer layers of grains,as is phytate which is the principal storage form of phosphorus in cereals.The presence of this component has long been regarded as undesirable due to the antinutritional property of strongly binding divalent cations.