Cereal Chem 57:226 - 229.  |  VIEW ARTICLE
Fermentative Reduction of Phytate in Rye, White, and Whole Wheat Breads.

B. F. Harland and J. Harland. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

In experiments performed with three breads (rye, white, and whole wheat) phytate content was reduced by doubling the yeast in each recipe and extending the fermentation time. The phytate content of each of the breads is presented, as are the concentrations of the following minerals: calcium, phosphorus, magnesium, copper, iron, manganese, and zinc. Phytate/zinc molar ratios are presented to give an estimation of the bioavailability of the zinc in the breads.