By W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)
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Extra resources for Advances in Baking Technology
RYE FLOUR, WHOLEMEAL BREADS AND RYE BREADS 27 Many discussions have been had on the role of phytic acid or its salts that constitute a minor part of the kernel's outer layers, most of which are in the aleurone layer. 9 g/100 g. Phytic acid is myoinositol hexaphosphoric acid and due to six phosphoric acid parts bound in one molecule of phytic acid it has great binding capacity to calcium, iron, copper, magnesium, etc. , 1990). With the present tendency for production of high dietary-fibre products there is a high probability of an increase of phytates content that is in positive correlation with fibre content.
References Bushuk, W. (1976) Rye: Production, Chemistry, and Technology, American Association of Cereal Chemists, St Paul, MN. Briimmer, J. M. , Mehl u. Brot, 42, 272-276 Briimmer, J. M. , Velisek, J. and Pokorny, J. (1990) Chemical Changes During Food Processing, Elsevier, Amsterdam. F AO Production Yearbook (1991 ). Fischer, J. and Orlando, D. (1990) Du nouveau dans nos connaissances des criteres de qualite du seigle, Industries des Cereales, 44,21-22, 27-34. Martin, D. , Mayes, P. A. W. (1981) Harper's Review of Biochemistry, Lange Medical, Los Altos, CA.
Formic, tartaric and other acids, hydrogen, acetone and some other compounds might also be found. The organic acids produced by lactic acid bacteria influence the pH value of the sour and create suitable conditions for physico-chemical processes, such as swelling and gelatinisation of starch, hydration of proteins and glycoproteins. 5 corresponds to the activity optimum of some hydrolytic enzymes and, at the same time, inhibits the development of contaminating microflora. The concentration of acids and ratio oflactic acid/acetic acid influence the organoleptic properties ofbread.