Traditional Sour Dough Bread (Difo Dabbo) Making: II. effects on the HCL-extractability of minerals

Abstract: Traditional sour dough bread (Difo dabbo) was prepared from wholemeal wheat flour, soy-fortified wheat flour (Dubbie flour) and white flour. Yeast-raised bread was prepared from Dubbie flour by the straight-dough process. Sour dough fermentation of bread significantly reduced phytic acid content and increased the HCl-extarctability of calcium, iron, zinc and phosphorus. The extractability increased with an increase in the period of fermentation. Higher extractability of the minerals was obtained in white flour sour dough bread. Wholemeal wheat flour sour dough bread exhibited relatively lower extractability of the minerals compared to the other two sour dough breads. Significantly (p<0.05) lower values for HCl-extractability of minerals were observed in bread prepared by the straight dough process. The sour dough fermentation is an effective method for improving HCl-extractability and possibly the bioavailability of minerals which helps to prevent and ameliorate mineral deficiencies and improving the nutritional status of people consuming such food. Ethiop. J. Health Dev. 1998;12(3):175-181

Traditional sour dough bread (Difo Dabbo) making: I. Effects on phytic acid destruction

Abstract: The quantitative changes of phytate during the preparation of the traditional sour dough bread (Difo dabbo) and yeast-raised bread were investigated. Raw materials chosen for investigation were flour of high extraction, soy-fortified wheat flour (Dubbie flour), and white flour. The content of phytic acid was determined in all components (raw materials), intermediate products (doughs), and bread. It was found that pH was the most important factor in reducing phytic acid content. The most marked phytate reduction of 96%-100% occurred in bread made with soy-fortified wheat and white flour sour doughs. Reduction of phytate content in bread made from wholemeal wheat flour sour dough was relatively low. The phytate content in yeast-raised bread was reduced at most to 39% of the initial amount. The study results showed that it should be possible to bake traditional sour dough bread (Difo dabbo) from wholemeals with a low phytic acid content by using the sour dough procedure. Such traditional sour dough bread with very low levels of phytate may be a good source of iron, calcium, and zinc since phytate is known to interfere with the absorption of these minerals. [Ethiop. J. Health Dev. 1998;12(3):167-173