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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Eliminating Phytates Question
I have been reading many articles about how to eliminate or reduce the
phytates in Whole Grains so that the body can absorb all of the great nutrients and vitamins from the grains. The most agreed upon manner is to soak the grains or flour for at least 7 hours in yogurt, buttermilk, lemon juice, etc. before continuing to mix bread recipe. I do grind my own grain at home and cook with it immediately so my family can benefit from the fresh product. I found a great recipe that tells you to mix your batter and let it rest in the frig at least overnite or even up to 3 days. So I have been adding buttermilk to the recipe instead of the suggest water. The bread tastes wonderful and is light and fluffy and not at all like 'whole grain' breads that are made in a couple of hours with yeast. With such busy schedules this particular recipe is so extremely simple that it does not keep me from baking a couple of times a week and being able to eat healthy bread. The Question: Does anyone know if the buttermilk (2 cups) will eliminate the phytates even though the dough is kept at a cold temp in the frig? After the dough is taken from the frig, I let it rise for about 3 or 4 hours at room temp before baking. It seems that is helping to eliminate the phytic acids from the grains, but I want to make sure I am doing this correctly. I have also just create a 'new' sourdough starter with flour and water and it appears to be doing well. It smells good and has some bubbles on the surface. It is only a few days old, but I think this is going to work (my first two tries were unsuccessful). So when this starter is ready, I know I will be able to soak the flour for the required amount of time at room temp and this should get rid of the phytic acids. Thanks |
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Eliminating Phytates Question
BigJohn wrote:
> The Question: Does anyone know if the buttermilk (2 cups) will > eliminate the phytates even though the dough is kept at a cold temp in > the frig? I dunno about buttermilk, but I have read that sourdough can reduce phytates. From "Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation" (http://www.emro.who.int/Publications...1_2/effect.htm) "It has previously been reported that lactic acid fermentation can reduce phytate levels in bread fermentation [8,9]. Khetarpaul and Chauhan have reported that mixed cultures of yeasts and lactobacilli may reduce the phytate content of bread [10]." And from NUTRITIONAL CHARACTERISTICS of ORGANIC, FRESHLY STONE-GROUND, SOURDOUGH & - CONVENTIONAL BREADS (http://www.eap.mcgill.ca/Publications/EAP35.htm) "In an acidic environment, the enzyme phytase from the wheat is very active and breaks down phytates, so they cannot reduce mineral absorption (Sablier, 1984)." Hope this helps. Mike |
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Eliminating Phytates Question
>Does anyone know if the buttermilk (2 cups) will
>eliminate the phytates even though the dough is kept at a cold temp in >about 3 or 4 hours at room temp >before baking. It seems that is helping to eliminate the phytic acids >from the grains, but I want to make sure I am doing this correctly What is responsible for the removal of phytates is the enzyme phytase which is present in certain microbes such as yeast and fungi and in grains itself They are known to work at a temperature range of 35 deg C to 63 deg C inactivating the phytin which is Therefore I doubt if soaking grains at refrigerated temperatures is effective in removing phytates in ground whole grains. |
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