Effect of Fermentation Time on the Inositol Phosphates of Bread
Effect of Fermentation Time on the Inositol Phosphates of Bread
复制标题
发酵时间对面包中磷酸肌醇的影响
DOI：
10.1111/j.1365-2621.1983.tb14841.x
复制
发表时间：
1983
影响因子：
3.9
通讯作者：
P. Markakis
中科院分区：
文献类型：
--
作者：
N. Nayini;P. Markakis
Bread was made by an AACC procedure using whole wheat flour and 70%-extraction wheat flour. Five different fermentation times were applied. Six inositol phosphates and inorganic phosphate were separated, identified and quantified in the bread. It was found that phytate decreased and the inorganic phosphate increased, with the largest decrease in phytate occurring during first 30 min of fermentation. The content in intermediate inositol phosphates also changed and it was only after considering their phosphorus content that an overall phosphorus balance could be achieved.
