Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.
This work was designed to compare the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid (PA) degradation and to assess the repercussions of PA breakdown on phosphorus and magnesium solubility during bread-making. Sourdough fermentation was more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). Furthermore, lactic acid bacteria present in sourdough enhanced acidification, leading to increased magnesium and phosphorus solubility. To intensify phytate breakdown, bran was incubated with microorganisms (yeast or sourdough) before bread-making. Using this new method, the percentage of phytate breakdown was near 90%, whereas 40% of phytate remained in traditional French bread. In conclusion, a prolonged fermentation with sourdough still leads to improved Mg and P solubility by decreasing phytate content and through acidification.
Lopez
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HW
Unité de Laboratoire pour l'Innovation des Céréales, ZAC Les Portes de Riom, B.P. 173, F-63204 Riom Cedex, France. walter.lopez@limagrain.com
Krespine
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Guy
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Messager
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A
Demigne
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Remesy
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D001939:Bread / Q000382:microbiology*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism*; D008274:Magnesium / Q000737:chemistry; D010758:Phosphorus / Q000737:chemistry; D010833:Phytic Acid / Q000378:metabolism*; D012995:Solubility; D014908:Triticum; D015003:Yeasts / Q000378:metabolism*
D010758:Phosphorus; D010833:Phytic Acid; D008274:Magnesium