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Comparative storage studies on wheat flour prepared by different processing methods II. effect on phytic acid content in flour and bread.

Author(s)
Saima Tariq Nutrition Group, Nuclear Institute for Food and Agriculture (NIFA), Peshawar, Pakistan
Aurangzeb Nutrition Group, Nuclear Institute for Food and Agriculture (NIFA), Peshawar, Pakistan
Fazal Mahmood Nutrition Group, Nuclear Institute for Food and Agriculture (NIFA), Peshawar, Pakistan
Said Wahab Department of Food Science and Technology, NWFP Agricultural University, Peshawar, Pakistan
Abstract
Three months study was conducted on the comparative storage behavior of wheat flour prepared by roller flour mill (FM) and chakki (Cki) milling. Flour was prepared by the two methods from the same lot of wheat, packed in polypropylene woven bags and stored at ambient temperature and relative humidity at Peshawar in the months of May to July. The flour samples were analyzed for phytic acid content in the beginning and at monthly intervals. Leavened and unleavened flat breads were prepared at each storage interval, and among other parameters, were analyzed for phytic acid content. The FM flour contained 0.32% phytic acid and Cki flour 0.55%. In both cases the phytic acid contents did not change for 2 months, but increased slightly in the third month, -possibly due to feeding of insect on the endosperm part of the flour. Baking without leavening resulted in slight reduction of phytic acid content, whereas leavening resulted in significant reduction of phytic acid in the resultant bread. This effect of leavening was consistent at all storage intervals as well as in both types of flours. Results of both types of flour were comparable and no specific differences in the storage behavior could be noted with respect to changes in the phytic acid content.
Publication Details
Page(s) 13-17
DOI DOI not available
Published Journal: Pakistan Journal of Food Sciences, Volume: 14, Issue: 1--2, Year: 2004

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