Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole-grain sourdough bread

Abstract

Background and Objectives: There is interest in whole-grain sourdough bread related to evidence of increased nutrient availability and antioxidant compounds. Antioxidants play a remarkable role in the body's defense system against reactive oxygen species. In contrast, phytic acid has adverse effects as it reduces the availability of minerals. This research study was carried out to compare the phytic acid content and antioxidant activity of stone-milled whole-grain flour and sourdough bread made with two different starter cultures. Findings: The phytic acid content of all the bread samples was significantly (p