Comparison Application of Different Sourdough on Phytic Acid Content of Traditional Iranian Bread (Lavash)

Document Type : Research Article

Authors

• Zohreh Didar ¹
• Seyed Mahdi Seyedain Ardebili ²
• Maryam Mizani ²
• Mohammad Hossein Hadad Khodaparast ³
• Ali Reaz Ghaemi ²

¹ Islamic Azad University, Neishabour Branch

² Islamic Azad University, Science and Research Branch

³ Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v4i2.2079

Abstract

Usage of different lactic acid bacteria strain is one of the reduction methods in phytic acid content of bakery products. In this study the effect of making sourdough with L. plantarum and L. reuteri with DY=160 and DY=200 and replacement ratio 10, 20 and 30% instead of flour in dough formulation on phytic acid content of Lavash bread was investigated. The highest decrease in phytic acid content is related to using sourdough involved L. plantarum with DY=200 and 30% replacement of sourdough (44.06%).
Usage of sourdough causes flavor and chew ability modification in bread. The best flavor is related to bread which is made of sourdough involved L. plantarum with DY=200 and 30% replacement. But biophysical properties containing texture, form, shape, and up and down surface in this sourdough application gain lower score than bread which is made of yeast.

Keywords: Phytic acid, Lavash bread, Lactobacillus plantarum, Lactobacillus reuteri