Effect of Soda Leavening on Phytic Acid Content and Physical Characteristics of Middle Eastern Breads

Abstract

The effect of soda (sodium bicarbonate) as a leavening agent on pH, phytic acid hydrolysis and physical quality of a fermentation model system and two popular Middle Eastern breads, Iranian taftoon and Pakistani naan (Arabic) were studied. Supplementing 0.2 and 0.4% soda invariably decreased phytic acid hydrolysis. In sour starter supplemented dough, phytic acid was reduced by 82% after 3 hr. However, when 0.4% soda and sour starter were added loss of phytic acid did not exceed 29%. Supplementing soda in taftoon and naan bread formula significantly lowered phytic acid hydrolysis during fermentation. Soda had no apparent improvement on physical quality of breads but increased the dough water absorption and lengthened the mixing time.

Preparation of High Bran Arabic Bread with Low Phytic Acid Content

“…The results presented in Table 2 show that 32.4% of the original phytic acid was lost during the preparation of Arabic bread when regular fine bran was used. This decrease in phytic acid is comparable to that reported by Faridi et al (1983) who showed that 22% of the original phytic acid was lost during the preparation of yeastleavened Naan (Arabic) bread made from 100% extraction flour. Preincubation of the bran in a limited volume of water before incorporating it in the bread preparation formula did not cause any noticeable change in the phytic acid levels.…”

Gas sources in chemical leavening and other baker’s yeast substitutes: lessons from patents and science

“…Other effects on dough properties. Compared to yeasted bread, supplementing dough with sodium bicarbonate would increase its water absorption and reduce phytic acid hydrolysis (Faridi et al ., 1983). In acid‐free dough, gas production rate by sodium bicarbonate decreases because pH progressively becomes more alkaline (Matz, 1987a).…”