出版社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
摘要：Introduction: Bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carried out in 2013 on 100 samples including 50 samples of bread and 50 ones of dough from Yazd, Iran. After extraction and preparation stages, samples were analyzed by HPLC system to determine phytic acid. Results: The results demonstrated that in 15 samples (30%) of dough and in 9 samples (18%) of breads, phytic acid concentration was more than acceptable level (10 mg/100g). Among the studied breads, Barbari had the lowest (7±1.5 mg/100g) and Lavash (9.8±0.4 mg/100g) had the highest amount of phytic acid. ¬Also, there was an inverted correlation among fermentation time and phytic acid concentrations, especially in Tafton dough (p=0.03) and Barbari (p= 0.005). Conclusion: It is a necessity to offer practical solutions for prevention of anti nutritional effects of phytic acid in bread and dough
