Phytate concentrations of leavened and unleavened Iranian breads†

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Abstract
Bread made and consumed by villagers of Fars Province in Iran contains high concentrations of phytate (phytic acid) because of the use of flours of high extraction rate, and omission of leaven and fermentation. Leavened breads made in commercial bakeries in cities of the same region from similar flours contain only half to two‐thirds as much phytate. It is concluded that leaven and fermentation are more important determinants of the phytate concentration of bread than is the rate of extraction of flour. Seasonal changes in phytate concentrations of urban but not village breads were observed. Concentrations were lowered in the warm months. The literature dealing with the effects of phytate upon human nutrition has been reviewed. It is concluded that the importance of high phytate intakes as a cause of disturbed mineral metabolism has been underestimated.

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