Low-phytate dough promises better nutrition

By staff reporter

- Last updated on GMT

Related tags: Wheat, Agriculture, Bread, Us

US scientists have been examining newly-developed varieties of
low-phytate, high-phosphorus wheat in order to assess its impact on
baking quality, nutritional content and suitability for industrial
bread production.

Researchers at the University of Idaho, along with the US Agricultural Research Service (ARS) tested flour derived from the crop and found that low-phytate hard wheats could produce a better quality dough than generic varieties.

In addition to its process-tolerant properties, the low-phytate bread can promise consumers additional nutritional benefits - allowing manufacturers to market the wheat-derived bakery products from a health platform.

Low phytate bread can boost absorption of the phosphorus, zinc, manganese and iron commonly found in wholegrain products.

According to the research, which examined two classes of hard wheat and a premium class of soft wheat, low phytate levels are less effective in soft wheat products as the compound appeared to increase the flour's ability to soak up water.

In related research, scientists also tested the growing performance of low-phytate wheats and determined that further plant breeding could boost yields of the crop.

More information on these low phytate crops can be found in the November-December 2006 issue of the scientific journal Crop Science​.

Related topics: Processing & Packaging, Ingredients

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