Effect of Milling Extraction on the Inositol Phosphates of Wheat Flour and Bread
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, page 1384, July 1983
How to Cite
NAYINI, N. R. and MARKAKIS, P. (1983), Effect of Milling Extraction on the Inositol Phosphates of Wheat Flour and Bread. Journal of Food Science, 48: 1384. doi: 10.1111/j.1365-2621.1983.tb09246.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/26/83; accepted 3/18/83.
SRW wheat was experimentally milled to 70%, 80%, 90% and 100% extraction flours, and “standard” bread was prepared from these flours. Six inositol phosphates and inorganic phosphate were found in all flours and breads. Inositol hexaphosphate, inorganic phosphate and total P increased with the degree of extraction. About 2/3 of the inositol hexaphosphate disappeared as a result of bread making, but an overall phosphate balance was possible only after taking into account the intermediate inositol phosphates. Commercial white bread and whole wheat bread were also analyzed for the entire spectrum of phosphates.