Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour.

The influence of different dephytinisation methods such as malt flour addition, phytase enzyme application and citric acid addition on some properties of commercial bread and traditional flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated. Ash, protein, crude fat, antioxidant activity, total phenolic content and mineral matters of both breads increased with the usage of cereal-legume flour blend. Cereal-legume flour blend also resulted in increments on phytic acid content of commercial bread (330 mg/100 g) and traditional flat bread (422 mg/100 g) compared to its controls (98 and 152 mg/100 g, respectively). Phytase enzyme application provided the highest loss of phytic acid for commercial bread (54%) and traditional flat bread (52%). Dephytinisation methods had no significant effect on weight, specific volume and hardness (24 h) of commercial bread containing 25% cereal-legume flour blend. Compared to other dephytinisation methods citric acid addition provided higher diameter, spread ratio and hardness (72 h) values in traditional flat bread. Taste and odour parameters of breads were not affected by the dephytinisation methods.