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Abstract
A study on the phytic acid destruction during the baking processes of white, whole-whest and unleavened breads has been performed, using an analytical method proposed by us. This is based on an indirect íron (III) complexometry whith sulphosalicylic acid as indicator. It is confirmed a total destruction of phytic acid during the fermentation process of white bread, a 55 per cent destruction for whole-wheat bread and no destruction for unleavened bread.
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