Calcium Additives and Sprouted Wheat Effects on Phytate Hydrolysis in Whole Wheat Bread

Whole wheat bread loaves were subjected to treatments of different fermentation periods, different sources and levels of calcium, and the addition of sprouted wheat. Phytate losses increased with increased fermentation time. Increasing the calcium level inhibited phytate hydrolysis when the calcium was provided by nonfat dry milk, CaCl 2 , or nonfat yogurt, whereas phytate hydrolysis in loaves supplemented with CaCO 3 remained nearly constant. Milk‐derived calcium exerted the greatest inhibition of phytate hydrolysis. The addition of sprouted wheat decreased absolute phytate losses. A comparison of phytate losses in yeasted vs nonyeasted loaves suggested that endogenous wheat phytase was quantitatively more important than yeast phytase during breadmaking.