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Effects of yeast and bran on phytate degradation and minerals in rice bread.
J Food Sci. 2007 May; 72(4):C208-11.JF

Abstract

Rice bread is a potential alternative to wheat bread for gluten-sensitive individuals. Incorporation of rice bran into bread made from white rice flour adds flavor but also phytic acid, which can reduce the bioavailability of minerals. Breads with varied amounts of defatted bran and yeast were prepared to determine their effects on the phytate and mineral contents of the bread. A completely randomized factorial design was used with bran levels of 3.7%, 7.3%, and 10.5% of the dry ingredients and yeast levels of 1.6%, 3.2%, and 4.7%. Increasing the amount of bran decreased the phytate degradation from 42% at the lowest level of bran to 10% at the highest, and the amount of yeast had no significant effect. The bran contributed substantial amounts of magnesium, iron, and zinc. Breads with the lowest level of bran had phytate-to-zinc molar ratios between 5 and 10, which suggest medium zinc bioavailability. Rice bread is a tasty and nutritious food that is a good dietary source of minerals for people who cannot tolerate wheat bread.

Authors+Show Affiliations

Commodity Utilization, Southern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA. rkadan@srrc.ars.usda.govNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

17995762

Citation

Kadan, R S., and B Q. Phillippy. "Effects of Yeast and Bran On Phytate Degradation and Minerals in Rice Bread." Journal of Food Science, vol. 72, no. 4, 2007, pp. C208-11.
Kadan RS, Phillippy BQ. Effects of yeast and bran on phytate degradation and minerals in rice bread. J Food Sci. 2007;72(4):C208-11.
Kadan, R. S., & Phillippy, B. Q. (2007). Effects of yeast and bran on phytate degradation and minerals in rice bread. Journal of Food Science, 72(4), C208-11.
Kadan RS, Phillippy BQ. Effects of Yeast and Bran On Phytate Degradation and Minerals in Rice Bread. J Food Sci. 2007;72(4):C208-11. PubMed PMID: 17995762.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of yeast and bran on phytate degradation and minerals in rice bread. AU - Kadan,R S, AU - Phillippy,B Q, PY - 2007/11/13/pubmed PY - 2008/1/3/medline PY - 2007/11/13/entrez SP - C208 EP - 11 JF - Journal of food science JO - J Food Sci VL - 72 IS - 4 N2 - Rice bread is a potential alternative to wheat bread for gluten-sensitive individuals. Incorporation of rice bran into bread made from white rice flour adds flavor but also phytic acid, which can reduce the bioavailability of minerals. Breads with varied amounts of defatted bran and yeast were prepared to determine their effects on the phytate and mineral contents of the bread. A completely randomized factorial design was used with bran levels of 3.7%, 7.3%, and 10.5% of the dry ingredients and yeast levels of 1.6%, 3.2%, and 4.7%. Increasing the amount of bran decreased the phytate degradation from 42% at the lowest level of bran to 10% at the highest, and the amount of yeast had no significant effect. The bran contributed substantial amounts of magnesium, iron, and zinc. Breads with the lowest level of bran had phytate-to-zinc molar ratios between 5 and 10, which suggest medium zinc bioavailability. Rice bread is a tasty and nutritious food that is a good dietary source of minerals for people who cannot tolerate wheat bread. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995762/Effects_of_yeast_and_bran_on_phytate_degradation_and_minerals_in_rice_bread_ L2 - https://doi.org/10.1111/j.1750-3841.2007.00338.x DB - PRIME DP - Unbound Medicine ER -