ArticleInternational journal of molecular sciences2023
Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species.
Article in International journal of molecular sciences, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Wheat landraces and microbiome endophytic phytases: In vitro/in silico study for iron bioavailability.Food chemistry. Molecular sciences · 2026Article
- Historic insights and future potential in wheat elaborated using a diverse cultivars collection and extended phenotyping.Scientific reports · 2025Article
- Microbial assisted zinc biofortification of wheat germplasm for the amelioration of zinc malnutrition.Scientific reports · 2025Article
- Plant-Based Diet and Risk of Iron-deficiency Anemia. A Review of the Current Evidence and Implications for Preventive Strategies.Current nutrition reports · 2025Review
- Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.Foods (Basel, Switzerland) · 2025Article
- Development of Functional Sourdough Bread UsingFood science & nutrition · 2025Article
- Towards Improved Bioavailability of Cereal Inositol Phosphates,Molecules (Basel, Switzerland) · 2025Review
- Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors.Food science and biotechnology · 2025Review
- Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia.Foods (Basel, Switzerland) · 2024Article
- Genomic insights into the origin and evolution of spelt (Triticum spelta L.) as a valuable gene pool for modern wheat breeding.Plant communications · 2024Article
- Production of fungal phytases in solid state fermentation and potential biotechnological applications.World journal of microbiology & biotechnology · 2023Review
- Insulin Resistance and Hypertension: Mechanisms Involved and Modifying Factors for Effective Glucose Control.Biomedicines · 2023Review
- Genetic Variability for Grain Components Related to Nutritional Quality in Spelt and Common Wheat.Journal of agricultural and food chemistry · 2023Article
- Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential.NPJ science of food · 2023Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
Wheat is of high importance for a healthy and sustainable diet for the growing world population, partly due to its high mineral content. However, several minerals are bound in a phytate complex in the grain and unavailable to humans. We performed a series of trials to compare the contents of minerals and phytic acid as well as phytase activity in several varieties from alternative wheat species spelt, emmer and einkorn with common wheat. Additionally, we investigated the potential of recent popular bread making recipes in German bakeries to reduce phytic acid content, and thus increase mineral bioavailability in bread. For all studied ingredients, we found considerable variance both between varieties within a species and across wheat species. For example, whole grain flours, particularly from emmer and einkorn, appear to have higher mineral content than common wheat, but also a higher phytic acid content with similar phytase activity. Bread making recipes had a greater effect on phytic acid content in the final bread than the choice of species for whole grain flour production. Recipes with long yeast proofing or sourdough and the use of whole grain rye flour in a mixed wheat bread minimized the phytic acid content in the bread. Consequently, optimizing food to better nourish a growing world requires close collaboration between research organizations and practical stakeholders ensuring a streamlined sustainable process from farm to fork.
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