EFFECT OF ADDITION OF PHYTASE ENZYME, SOAKING PROCESSES AND FERMENTATION TREATMENTS ON PHYTATE DEGRADATION DURING WHOLE WHEAT BREAD MAKING.

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Published: 2018-12-25

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Ezz El-Din Kazem Hamoud
Jassim Mohsen Nasser

Abstract

The aim of this research was to know, the influence of addition of phytase enzyme, soaking processes and the fermentation treatments in Iraqi’s Whole flour type Ibaa 99 on phytic acid was investigated. In whole wheat flour, the phytic acid was (1500( mg /100 g flour, and the inorganic phosphorus was 29.18 mg /100 g flour. The enzyme was added at 100, 400, 600, 800, 1000 mg /100 g flour (second, third, fourth, fifth, sixth treatments) compared to control treatment (first treatment) and soaking treatment (seventh treatment). During fermentation, degradation of phytic acid occurred. The cumulative loss of phytic

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Vol. 23 No. 2 (2018): Iraqi Journal of Agricultural Research

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Articles

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Copyright (c) 2018 Ezz El-Din Kazem Hamoud, Jassim Mohsen Nasser (Author)

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How to Cite

EFFECT OF ADDITION OF PHYTASE ENZYME, SOAKING PROCESSES AND FERMENTATION TREATMENTS ON PHYTATE DEGRADATION DURING WHOLE WHEAT BREAD MAKING. (2018). Iraqi Journal of Agricultural Research, 23(2), 171-183. https://ijarmoa.gov.iq/index.php/ijar/article/view/17

References