Mineral and phytic acid content as well as phytase activity in flours and breads made from different wheat species

HIGHLIGHTS

• who: C. Friedrich. H. Longin and colleagues from the State Plant Breeding Institute, University of, Stuttgart, Germany have published the Article: Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species, in the Journal: (JOURNAL) of 29/01/2023
• what: All wheat species tested in the study had a three to fourfold lower phytase activity than reported for rye , which could be experimentally proven in this study at least for the commercial whole grain rye flour (7800 mU/g DM) used for baking in trial series . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.