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Food Science and Biotechnology

, Volume 21, Issue 1, pp 51–57 | Cite as

Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran

  • Mohammad Ali Najafi
  • Karamatollah RezaeiEmail author
  • Mohammad Safari
  • Seyyed Hadi Razavi
Research Article

Abstract

In this study, effects of 8 different sourdough starters prepared with Saccharomyces cerevisiae, Lactobacillus plantarum, L. acidophilus, and Leuconostoc mesenteroides were investigated on the phytic acid level and mole ratio of phytic acid to zinc in a traditional Iranian bread (sangak). Different sourdough preparations were made and incubated at 30°C for 16 h and added to the dough at 10, 20, and 30% replacement levels. Use of sourdough resulted in a decrease in phytic acid level (also in a decrease in the phytic acid to zinc mole ratio) and corresponding increase in zinc bioavailability index when compared to the commercial sangak bread. The lowest phytic acid concentration and highest zinc bioavailability index were achieved when S. cerevisiae, L. plantarum, and Leu. mesenteroides were used at 30.0% dough replacement with sourdough. This study provides awareness about the negative impacts of higher phytic acid level in the breads, which is particularly the case for sangak bread, and also provides a solution for such issue.

Keywords

flat bread phytic acid sangak sourdough zinc bioavailability 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2012

Authors and Affiliations

  • Mohammad Ali Najafi
    • 1
  • Karamatollah Rezaei
    • 1
    Email author
  • Mohammad Safari
    • 1
  • Seyyed Hadi Razavi
    • 1
  1. 1.Department of Food Science, Engineering and TechnologyUniversity of TehranKarajIran

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