tag:blogger.com,1999:blog-20267009764650831142024-03-13T21:47:59.344-07:00Tommy Le BakerSpecializes in pre-ferments and long fermentation process to nurture the taste and to achieve the full nutritional potential of bread using what the nature has provided to his baker.Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-2026700976465083114.post-55949986908621517662014-08-24T09:13:00.002-07:002014-08-24T09:13:58.269-07:00 Sharing one of my messages I replied... ...<div dir="ltr" style="text-align: left;" trbidi="on">
<h4 style="text-align: left;">
<span class="userContent" data-ft="{"tn":"K"}">Sharing one of my messages I replied... ...</span></h4>
<h4 style="text-align: left;">
<span class="userContent" data-ft="{"tn":"K"}"> </span></h4>
<h4>
<span class="userContent" data-ft="{"tn":"K"}"></span></h4>
<h4 style="text-align: left;">
<span class="userContent" data-ft="{"tn":"K"}">
"Dear Tommy, Good morning to you! Writing this message while savouring
you baguette sprinkled with mozarella cheese...simplest yet tastiest! If
you don't mind replying, can I check with you re the term: sprouted
bread? Came across this word lately as I googled for suitable food for
eczema patients and the bread is strongly recommended. I read in your we<span class="text_exposed_show">bsite
that your bread all goes through tedious fermentation process to bring
out the nutrients, enzymes etc of a bread. So is this also termed as
sprouting the bread? Then I am on the right track as we are consuming
your bread! Bravo! Well, although not daily as we make a trip to your
shop from Bandar Utama once a week... Have a great day ahead!! Cheers!"</span></span></h4>
<h4>
<span class="userContent" data-ft="{"tn":"K"}"><span class="text_exposed_show"></span></span></h4>
<h2 style="text-align: left;">
<span class="userContent" data-ft="{"tn":"K"}"><span class="text_exposed_show"> </span></span></h2>
<h2 style="text-align: left;">
<span class="userContent" data-ft="{"tn":"K"}"><span class="text_exposed_show">My Reply:</span></span> </h2>
<h2 style="text-align: left;">
Dear Bandar Utama, </h2>
<h3 style="text-align: left;">
<span class="userContent" data-ft="{"tn":"K"}"><span class="text_exposed_show"><span style="font-weight: normal;"> <br /> Thank you for your question. I really like this when a customer writes to find out more about the food they eat. <br /> <br />
Sprouted bread is a bread made with sprouted wheat grains. Sprouted
wheat are usually added to regular bread recipes in the form of whole
grain, paste or dried powder as malt. But most of the content in the
bread is flour. Flour is milled from non sprouted wheat grains. <br /> <br />
First, you might want to ask yourself, what happen when wheat is
sprouted. To sprout grains, we need water to dampen the grain. During
this soaking process, a significant amount of phytic acids (which is an
inhibitor in most grains and legumes) starts to break down. Gluten in
the wheat also gets broken down for better digestion eventually. <br /> <br />
I personally believe that consumption of high phytic acid products in
the long run will weaken our body immune system because it inhibits our
body to absorb 4 main minerals (iron, zinc, magnesium and calcium) which
is fundamental for growth. <br /> <br /> Therefore, similar to sprouting
wheat, flour also needs to have a significant amount of timespan in
water. In making bread, the longer the fermentation process, the longer
will the flour be soaked in water before we turn it into real noble
bread. Fermentation is a process to cultivate taste in bread with yeast
or natural leaven but also simultaneously soaking flour to breakdown
complexity of nutrients for human digestion. <br /> <br /> I subject all my
breads to a tedious process with preferments we culture in the shop,
main purpose is to breakdown as much as possible the complexity of
grains/flour. I have always say this to many people: If we do not
respect the nature, the nature will harm us. So, respecting the
fundamental of fermentation is my business. <br /> <br /> I have many
customers facing the same problem as you with bread. Stomach bloating,
eczema etc...I have a bakery today and I can tell you this is an
alarming social problem. But don't panic and don't blame other breads.
This social problem can be understood by reading social history, in this
case, the social history of bread. Malaysia don't know so much about
history I am talking about because the bread we know until today was
introduced much later by the English after their post war
industrialisation...so to say, our bread is already "modern". Everybody
needs to go to work and build their country after war, so no time to
make bread. Bakery also cannot supply the amount of bread a household
needed. So build factories, make lots of bread in the shortest amount of
time to feed the population. What population? The population of
"baby-booms" after war. So these population of baby-booms ate a lot of
"no-time" bread during economy growth. So i guess you can imagine how
much mineral deficiency they already suffered. If a mother cannot absorb
the minerals when she was carrying her baby, how can her baby be born
to be full mineralised? And I guess, this is why ppl blame gluten. This
modern disease of gluten intolerant has taken such a huge hooha. If
gluten is so dangerous, all the civilisations that eat bread would have
vanished by now. <br /> <br /> This model of industrialisation was entirely
reproduced in Asia and hence Malaysia kena! The methodology in milling
to bread production we know until today, is modernised already. <br /> <br />
Lastly, please don't just polarized on bread. Your daily stable is not
ONLY on bread. Other foodstuff in our economy also suffered from similar
disrespectful treatment that eventually will surface on our skins! In
this case, A BREAD HAS TO BE GOOD TO THINK BEFORE IT IS GOOD TO EAT! So
think about other food you eat also. <br /> </span></span></span></h3>
<h3 style="text-align: left;">
<span style="font-weight: normal;"><span class="userContent" data-ft="{"tn":"K"}"><span class="text_exposed_show"> My breads are very
inconsistent. I constantly neglect the image that consumers form of
bread, because I know is an image that would influence their taste. And I
enjoy telling ppl that I am selling inconsistency because I have a
point to make. GOOD-LOOKING BREAD IS NOT ALWAYS GOOD BREAD. </span></span></span></h3>
</div>
Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-71349123543775745752013-03-05T23:43:00.001-08:002013-03-05T23:52:33.106-08:00The Style of Fermentation•> direct fermentation with yeast<br />
This is the simplest of methods. Yeast is used directly in proportion of 1 to 3% (fresh baker yeast) by weight of the flour. The three mechanical kneading methods (PVL, PI, or PA) can be used, but remember that the intensity of the kneading is decisive for the taste of bread.<br />
(In my bakery: no bread is made in this way)<br />
<br />
•> fermented dough pre-fermentation<br />
This method that requires little preparation can reduce the time of bulk fermentation. It is to add in the "petrissée", the overnight dough, at a rate of 200 to 400 g per liter of require water. Fermented dough brings acidity resulting from fermentation, improve the taste of bread and the strength of the "petrissée".<br />
(In my bakery: Pain Brié/Normand Sandwich Bread, Pain au Son/Bran Loaf/Bran Sandwich Loaf)<br />
<br />
•> poolish pre-fermentation <br />
It is a process that can extend traditional fermentation time, this time allows the compounds responsible for the taste to be developed. It is characterized by the preparation of a mixture water and flour in equal parts, several hours in advance. The strength of the paste is increased. Breads obtained have a more pleasant taste and a pronounced character without acidity. The crumb is open and irregular.<br />
(In my bakery: Baguette sur Poolish)<br />
<br />
•> sourdough pre-fermentation<br />
The course includes sourdough microorganisms acidifying. Fermentation takes place from wild yeasts and bacteria presented in the raw materials used which promotes acid fermentation.<br />
Baking sourdough gives the bread a taste asserts with acidity, a tangy smell and flavor full of characteristics. It provides a crumb that offers more resistance to the jaw, implying a longer chewing.<br />
The sourdough bacteria produces two kinds of acid: lactic acid and acetic acid. Given a temperature and a hydration level, the acidity of sourdough may vary:<br />
- A liquid leaven cultured in a warmer temperature promotes the synthesis of lactic acid and the bread will taste mild acidic. <br />
(In my bakery: Ficelle a l'ancienne/Old-fashioned baguette, J-loaf)<br />
- A paste leaven cultured in a colder temperature promotes the synthesis of acetic acid and the bread will taste more aggressive.<br />
(In my bakery: Pain de Compagne/Country Sourdough)<br />
<br />
MIX AND MATCH:<br />
•> sourdough pre-fermentation + fermented dough pre-fermentation<br />
(In my bakery: Pain Paysan/Farmer Sourdough) <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-pDXU3PqBUSk/UTbziO6-PZI/AAAAAAAAAaw/lw22mRLmbR0/s640/blogger-image-1919999704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-pDXU3PqBUSk/UTbziO6-PZI/AAAAAAAAAaw/lw22mRLmbR0/s640/blogger-image-1919999704.jpg" /></a></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0Jalan Ipoh Jalan Ipoh3.177583 101.685243tag:blogger.com,1999:blog-2026700976465083114.post-61374235058482104202013-03-01T23:25:00.001-08:002013-03-02T09:28:21.879-08:00The baking process of bread.> From 25 to 50 ° C<br />
The temperature at the heart of the dough passes fairly quickly from 25 ° C to 50 ° C. The yeast ferments the sugars degrading to carbon dioxide. This expansion causes gas rapid development of dough. This action develops until the internal temperature reaches dough of 50 ° C. Ferments are destroyed while it is the end of the fermentation.<br />
<br />
> From 50 to 80 ° C<br />
The dough continues to develop under the influence of heat, the alveoli (air-holes) are formed. To 70 ° C, starch swells with water, gelled and freezes the proteins (gluten coagulation takes place). At this stage, the bread has reached its definitive volume.<br />
<br />
> From 80 to 100 ° C<br />
The internal temperature of the bread does not exceed 100 ° C practically during cooking. In contrast, the surface of the bread, its temperature can reach up to 230 ° C and 180 ° C, reactions occur on caramelization and non-enzymatic browning Maillard which characterize the formation of the crust.<br />
Simple sugars situated on the surface of bread react and caramelized, a share of slightly bitter flavor colored and secondly a long series of compounds has varied odors.<br />
In the Maillard reaction, it forms compounds unfamiliar giving a brown color more or less intense. Formed compounds are partially drawn toward the outside of the bread by the steam leaving the bread during cooking.<br />
<br />
Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com1tag:blogger.com,1999:blog-2026700976465083114.post-43201530515991153822013-01-27T23:06:00.000-08:002013-01-27T23:07:51.935-08:00Research Papers on Phytic Acid - 2<div dir="ltr" style="text-align: left;" trbidi="on">
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<h1>
<span lang="EN-GB">Original article</span></h1>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 18.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">Traditional
sour dough bread (<i style="mso-bidi-font-style: normal;">Difo Dabbo</i>) making:
I. Effects on phytic acid destruction</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 18.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"></span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Kelbessa Urga<sup>1</sup>, Narasimha HV<sup> 2</sup></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Abstract</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span>The quantitative changes
of phytate during the preparation of the traditional sour dough bread (<i style="mso-bidi-font-style: normal;">Difo dabbo</i>) and yeast-raised bread were
investigated. Raw materials chosen for investigation were flour of high
extraction, soy-fortified wheat flour (<i style="mso-bidi-font-style: normal;">Dubbie</i>
<i style="mso-bidi-font-style: normal;">flour</i>), 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 (<i style="mso-bidi-font-style: normal;">Difo</i> <i style="mso-bidi-font-style: normal;">dabbo</i>) 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.<span style="mso-spacerun: yes;"> </span>[<i style="mso-bidi-font-style: normal;">Ethiop. J. Health Dev.</i>
1998;12(3):167-173]</span><span style="font-family: "CG Times"; font-size: 18.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
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<div class="Section2">
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Introduction</span></b><span style="font-family: Univers; font-size: 10.0pt;"></span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The preparation of sour dough is one of the oldest biochemical processes
used for producing food. Traditionally, sour doughs have been used to produce
many types of bread. Although the primary purpose of the sour dough is
leavening by yeasts, a simultaneous souring action takes place due to the
activities of the lactic acid bacteria present (1). The acidification by sour
dough lactic acid bacteria results in bread with a good grain, an elastic crumb
and, usually, the characteristic sensory quality of sour dough bread (2). Sour
dough fermentation involves a considerable number of heterogeneous metabolic
and fermentation reactions which constitute a complicated biological system.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Sour dough bread (locally known as <i style="mso-bidi-font-style: normal;">Difo
dabbo</i>) occupies a prominent place in the Ethiopian diet and continues to
play an important socio-economic role<span style="mso-spacerun: yes;">
</span>and<span style="mso-spacerun: yes;"> </span>Ethiopian families
would not like to pass a single holiday without it. The exact origin of sour
dough in Ethiopia is, however, unknown.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The main raw materials employed are wheat supplemented with tef (<i style="mso-bidi-font-style: normal;">Eragrostis tef</i>) flour or barley flour.
The bread may also be made of dark wheat flour, or from a mixture of various
types of flour of consistently higher extraction rate. The method used to
prepare a sour dough bread in Ethiopia is largely of empirical origin evolved
over a long period.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Traditionally, sour dough bread is produced in Ethiopia by a spontaneous
and largely uncontrolled fermentation process. The method of production of
Ethiopian sour dough bread resembles the "Sur levain" method of
French bread preparation (3).<span style="mso-spacerun: yes;"> </span>It
differs in the secondary fermentation stage where the sour dough is freshened
by additional flour and water and left to ferment for another 3 - 6 hr before
baking. The Ethiopian sour dough bread like "Levain" bread is
characterised by a marked acidic taste and characteristic aroma. Wheat sour
dough is used in France and Italy (4).</span></div>
</div>
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<div class="Section3">
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<span lang="EN-GB" style="font-family: Univers; font-size: 10.0pt; mso-ansi-language: EN-GB;">______________________________________</span></div>
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<sup><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">1</span></sup><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">From the</span><span lang="EN-GB" style="font-family: Univers; font-size: 10.0pt; mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ethiopian
Health and Nutrition Research Institute, P.O.Box 5654, Addis Ababa, Ethiopia; <sup>2</sup>Central
Food Technological Research Institute, Mysore 570013, Mysore, India</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Cereals (including wheat) are among the main dietary sources of phytate
(<i style="mso-bidi-font-style: normal;">myo</i>-inositol hexaphosphate) which
have inhibitory influence on mineral availability in the gut, notably calcium,
magnesium, iron, and zinc (4). The amount of phytate in the diet is, therefore,
of practical importance in relation to minerals nutrition on diets based on
cereals. The loss of phytate during normal food preparation therefore deserves
investigation.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Previous studies on the loss of phytate during bread making have been
reported with reference to yeasted and rye sour dough breads (5-7). However, phytate
reduction during Ethiopian sour dough bread (<i style="mso-bidi-font-style: normal;">Difo dabbo</i>) preparation and the biochemical changes during the
fermentation process have not been studied earlier.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">This article reports results of a study of the effect of sour dough
fermentation on phytic acid degradation in soy-fortified wheat flour, wholemeal
wheat flour and white flour breads. We also report on the reduction of phytic
acid content in yeast-fermented bread.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Methods</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ingredients</span></i><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span>Soy-fortified wheat flour
obtained from Faffa Foods Factory, Addis Ababa, Ethiopia, was transported to
India and stored at 4</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C until
used. Commercial wholemeal wheat flour (72% extraction) and white flour (62%
extraction) were kindly supplied by the Department of Milling and Baking
Technology, Central Food Tech-nological Research Institute, Mysore, India.</span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ersho (starter) preparation</span></i><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Ersho</i> was prepared by incubating the flour and double distilled
water (40:60, w/w) at 30</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C for
two days at the start of each fresh ersho preparation. The fermentation culture
was kept viable by recycling 10% of the fresh dough with incubation at 30</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C for 24 hr. Traditionally, this type of fermentation technology is
widely practised in households in Ethiopia. The recycled <i style="mso-bidi-font-style: normal;">ersho</i> had a pH of 3.6 to 3.8 and this is referred to as starter culture.</span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Breadmaking</span></i><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span>Sour dough breads were
prepared from soy-fortified wheat flour, whole wheat flour, and white flour.
The processing steps in sour dough bread production are illustrated in Figure
1. The sour doughs were</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"> fermented at 30</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C for
18 hr during the initial phase of fermentation and then six hr in the second
phase of fermentation prior to baking with occasional kneading every six hr for
five min. The final dough was baked 25 min at 225</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C in the Department of Milling and Baking Technology. Straight-dough
bread was baked as pup loaves according to the procedure of AACC (10). The
dough contained the following ingredients: soy-fortified flour, 300 g; double
distilled water, 186 g; sugar, 7.5 g; fat, 6 g; compressed yeast, 6 g; and barley
malt flour, 1.5g. The doughs were mixed to optimum in a Hobart mixer, fermented
(90% rh) for 170 min at 30</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C with
55 min proofing at 30</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C, and
baked for 25 min at 220</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C as
described earlier. At the end of each fermentation and baking, the samples were
oven-dried at 65</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C to a constant weight and
ground in an electric grinder (M/S Milone, Rajkot, India) using 0.5mm sieve.</span></div>
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class=Section4></span>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Analytical methods</span></i><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span>For phytic acid
estimation, the samples were extracted with 0.2N HCl for three hr with
continuous shaking in a mechanical shaker at room temperature. Phytic acid in
the extract was estimated colorimetrically (11). Phytate phosphorus was derived
by using the following formula (12):</span></div>
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<br /></div>
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<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 7.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>A x 28.18</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
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<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 7.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">Phytate phosphorus (mg)<span style="mso-spacerun: yes;"> </span>=<span style="mso-spacerun: yes;">
</span>------------------</span></div>
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<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 7.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;">
</span>100</span></div>
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<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 7.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">where A= phytate content.</span></div>
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<br /></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Inorganic phosphorus in the sample was extracted in double distilled
water by shaking at room temperature for three hr. Inorganic phosphorus in the
extract was determined colorimetrically (13). Total phosphorus was determined
colorimetrically (13) after digesting the samples in diacid mixture (HNO<sub>3</sub>:HClO<sub>4</sub>,
5:1, v/v). The pH of doughs and breads was measured with a pH meter in a
mixture of ground dry sample (5.0 g) in double distilled water (100 ml).
Titratable acidity was determined by titration of 50 ml of filtrate used for pH
estimation against 0.1 N NaOH with 1% phenolphthalein indicator. Titratable
acidity was expressed as percent lactic acid.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Results were analysed by analysis of variance and means compared by the
use of Duncan's multiple range test at the 5% level of probability (14).</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Results</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Table 1 shows fermentation characteristics of soy-fortified wheat flour
sour dough and bread. In the first phase of fermentation, the pH of the dough
decreased significantly (p<0.05) compared to the unfermented flour; it
dropped to 3.76 after 18 hr fermentation. Addition of flour and water to the
fermented <span style="display: none; mso-hide: all;"></span></span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">dough increased the pH of the dough due to the buffering action of the
flour. The pH, however, decreased significantly (p<0.05) during the second
phase of fermentation and baking of bread. With the drop in pH, a concomitant
rise in titratable acidity was also observed in both phases of
fermentation.<span style="mso-spacerun: yes;"> </span>Wholemeal
wheat flour fermented for 18 hr had slightly higher pH and titratable acidity
(Table 2) compared to the soy-fortified wheat flour (Table 1) and white flour (Table
3) doughs fermented for similar period. White flour and soy-fortified wheat
flour doughs, however, had similar pH and titratable acidity values following
initial and second phase of fermentation.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">In the straight dough process, the pH and titratable values of the dough
at 0 hr fermentation were 6.1 and 0.41%, respectively (Table 4). The pH of the
dough after declining to 5.76 during 90 min fermentation time remained
essentially constant throughout the remaining fermentation period while the
titratable acidity of the final dough increased by 1.6-fold. The baking process
has slightly increased the pH and decreased titratable acidity of the final
loaf.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The total, inorganic and phytate phosphorus content of the sour dough
and bread prepared from soy-fortified wheat flour are shown in Table 1. The
phytate and inorganic phosphorus amounted to about 53% and 19%, respectively,
of the total phosphorus of the<span style="mso-spacerun: yes;">
</span>flour.<span style="mso-spacerun: yes;"> </span>The concentration of
phytic acid (expressed as phytate phosphorus) in wholemeal wheat flour (Table
2) and white</span></div>
</div>
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section5">
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Table
1: <b style="mso-bidi-font-weight: normal;">pH, titratable acidity (TA),
inorganic, phytate and total phosphorus in soy-fortified flour sour dough and
bread<sup>*</sup></b></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Time(hr)<span style="mso-tab-count: 3;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">pH</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">TA%</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Total
P mg/100g</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Inorganic
P mg/100g<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phytate
P mg/100g</span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phase I</span></i><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.91±0.17<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.41±0.01<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">275.13±5.21<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>50.91±6.14<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">150.05±1.27<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">4.20±0.02<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.65±0.04<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">275.42±3.34<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>95.17±2.31<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">102.22±0.98<sup>b</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>12<span style="mso-tab-count: 2;"> </span></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.95±0.03<sup>c</sup><span style="mso-tab-count: 1;"> </span></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.77±0.06<sup>c</sup><span style="mso-tab-count: 1;"> </span></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">274.67±1.43<sup>a</sup></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">200.74±5.24<sup>c</sup></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>66.11±0.81<sup>c</sup></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>18<span style="mso-tab-count: 2;"> </span></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.76±0.04<sup>d</sup><span style="mso-tab-count: 1;"> </span></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.12±0.08<sup>d</sup><span style="mso-tab-count: 1;"> </span></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">276.09±2.87<sup>a</sup></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">233.62±7.42<sup>d</sup></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>37.78±1.03<sup>d</sup></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Phase II</i><span style="mso-spacerun: yes;"> </span></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.91±0.03<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.93±0.05<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">551.93±7.21<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">284.13±3.51<sup>e</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">183.81±2.23<sup>f</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>3<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.83±0.02<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.13±0.04<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">552.87±6.31<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">393.36±8.24<sup>f</sup><span style="mso-tab-count: 1;"> </span> </span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">73.43±3.27<sup>g</sup></span></div>
</td>
</tr>
<tr style="height: 9.4pt; mso-yfti-irow: 9;">
<td style="border-top: none; border: solid windowtext 1.0pt; height: 9.4pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 9.4pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.76±0.06<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 9.4pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.15±0.04<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 9.4pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">551.28±9.17<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 9.4pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">430.76±1.84<sup>g</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 9.4pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>36.11±0.72<sup>d</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 10; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Bread<span style="mso-tab-count: 1;"> </span></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">4.17±0.07<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.95±0.02<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">551.89±6.32<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">449.82±5.15<sup>h</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>17.78±0.46<sup>e</sup></span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">*</span></sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Mean
values ± SD of three determinations. Values within the same column followed by
different siperscript letters are significantly different (p<0.05).</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
</div>
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section6">
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Table
2: <b style="mso-bidi-font-weight: normal;">pH, titratable acidity (TA),
inorganic, phytate and total phosphorus in wholemeal wheat flour sour dough and
bread<sup>*</sup></b></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Time<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>(hr)<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">pH<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">TA<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Total
P<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Inorgani
P</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">phytate
P mg/100g</span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Phase I</i></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.13±0.01<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.52±0.05<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">317.80±7.18<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>57.16±1.23<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">195.38±2.15<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">4.12±0.04<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.57±0.02<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">319.12±1.32<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>86.12±1.23<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">12.31±5.04<sup>b</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>12<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.92±0.06<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.38±0.03<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">317.54±4.35<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">186.21±4.01<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>81.12±2.21<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>18<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.83±0.05<sup>d<span style="mso-tab-count: 1;"> </span></sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.80±0.07<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">318.87±3.67<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">235.51±1.93<sup>d</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>91.02±7.30<sup>d</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Phase II</i><span style="mso-spacerun: yes;"> </span></span><span style="font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.92±0.07<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.41±0.07<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">632.97±5.63<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">333.51±1.93<sup>e</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">244.38±2.21<sup>e</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>3<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.83±0.05<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.75±0.08<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">635.13±9.23<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">470.57±2.75<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">108.73±4.76<sup>f</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.83±0.06<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.81±0.05<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">643.25±7.57<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">535.71±4.45<sup>g</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>43.34±5.27<sup>g</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 10;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Bread<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">4.02±0.02<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.79±0.07<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">634.34±7.23<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">538.11±1.07<sup>e</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>30.42±5.22<sup>f</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 11;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Phase I</i></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.13±0.01<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.52±0.05<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">317.80±7.18<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>57.16±1.23<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">195.38±2.15<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 12; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 68.4pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">4.12±0.04<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.57±0.02<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 47.4pt;" valign="top" width="47"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">319.12±1.32<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>86.12±1.23<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 74.4pt;" valign="top" width="74"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">12.31±5.04<sup>b</sup></span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">*</span></sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Mean
values ± SD of three determinations. Values within the same column followed by
different superscript letters are significantly different (p<0.05).</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">flour (Table 3) were 61.5 and 70%,and 18 and 28%, respectively, of the
total phosphorus.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">In the fermentation process, the phytate phosphorus content of
soy-fortified wheat flour dough was reduced by 81% within 18 hr (Table 1).
However, addition of flour to the fermented dough has increased the phytate
phosphorus content which later decreased to 91% during the second phase of
fermentation (Table 2). The major reduction in phytate phosphorus occurred
during the first 12 hr of the initial phase of fermentation in the pH range of
5.91 to 3.95. The rate of phytate degradation was, however, higher in the
second phase of fermentation.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">In the initial phase of fermentation for wholemeal wheat flour dough,
there was a 75% decrease of phytate (Table 2). In the second phase of
fermentation this value increased to about 85%. Baking the bread also further
reduced the phytic acid by about 3%. Phytic acid in white flour dough was reduced
by 88% during the initial phase of fermentation (Table 3). However, no phytate
was detected <span style="display: none; mso-hide: all;"></span></span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">following second phase of fermentation and baking into bread.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">In the straight-dough process, the phytate phosphorus was lost linearly
with time during the first 145 min of fermentation period.<span style="mso-spacerun: yes;"> </span>After this when loss of phytate had
reached 35%, the rate of loss of phytate had declined, so that loss of phytate
phosphorus after 225 min of fermentation was only 39%. The rate of loss of the
latter was most rapid between 90 and 145 min fermentation period and pH of 5.76
to 5.75 (Table 4).</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Losses of phytate phosphorus were followed by increases in inorganic
phosphorus. During the first 6 hr of initial phase of fermentation, the
soy-fortified wheat flour dough piece gained 45mg of inorganic phosphorus per
100g dough (Table 1). The inorganic phosphorus in the dough increased by about
4.6-fold following 18 hr fermentation. Increase in inorganic phosphorus was
1.6-fold at the end</span><span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"> </span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">of the second phase of fermentation and baking of bread.</span><span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"></span></div>
</div>
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section7">
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Table
3: <b style="mso-bidi-font-weight: normal;">pH, titratable acidity (TA),
inorganic, phytate and total phosphorus in white flour sour dough and bread<sup>*</sup></b></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;">
</span>Time<span style="mso-spacerun: yes;"> </span>(hr)</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">pH</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">TA
mg/100g</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Total
P%</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Inorganic
P mg/100g</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phytate
P mg/100g<span style="mso-tab-count: 1;"> </span></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phase
I</span></i></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.84±0.11<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.37±0.07<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>83.40±4.56<sup>a</sup><span style="mso-tab-count: 1;"> </span>
</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">23.11±2.17<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>58.13±0.28<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.72±0.09<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.39±0.10<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>83.12±2.54<sup>a</sup><span style="mso-tab-count: 1;"> </span>
</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">30.26±1.71<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">50.06±0.19<sup>b</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>12<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.91±0.07<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.95±0.30<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>82.97±2.31<sup>a</sup><span style="mso-tab-count: 1;"> </span>
</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">61.31±1.15<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">17.13±1.21<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>18<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">4.12±0.03<sup>d<span style="mso-tab-count: 1;"> </span></sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.94±0.09<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>83.21±6.13<sup>a</sup><span style="mso-tab-count: 1;"> </span>
</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">63.93±1.32<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">25.63±4.53<sup>d</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Phase II</i><span style="mso-spacerun: yes;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.98±0.05<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.94±0.09<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">167.31±3.59<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>92.14±1.82<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">67.33±5.27<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>3<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.80±0.03<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.10±0.04<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">168.71±4.17<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">139.26±2.24<sup>e</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>24.81±5.43<sup>d</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">3.77±0.04<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.25±0.03<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">168.37±3.42<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">161.74±1.14<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>4.35±1.21<sup>e</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 10; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Bread</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.4pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">4.34±0.04<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">1.12±0.07<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">169.51±7.15<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">163.78±0.43<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;">
</span>----</span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">*</span></sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Mean
values ± SD of three determinations. Values within the same column followed by
different superscript letters are significantly different (p<0.05).</span><span style="font-family: "CG Times"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
</div>
<span style="font-family: "CG Times"; font-size: 6.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section8">
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Table
4: <b style="mso-bidi-font-weight: normal;">pH, titratable acidity (TA),
inorganic, phytate and total phosphorus in straight-dough bread<sup>*</sup></b></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;">
</span>Time<span style="mso-spacerun: yes;"> </span>(hr)</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 71.9pt;" valign="top" width="72"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">pH</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">TA
mg/100g</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Total
P%</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Inorganic
P mg/100g</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phytate
P mg/100g<span style="mso-tab-count: 1;"> </span></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 71.9pt;" valign="top" width="72"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 71.9pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">6.06±0.02<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.41±0.02<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">275.13±5.23<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">65.71±2.51<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">158.51±5.72<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>90</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 71.9pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.76±0.03<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.54±0.01<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">275.98±2.31<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">69.53±2.30<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">120.34±2.27<sup>b</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">145</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 71.9pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.75±0.01<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.643±0.03<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">275.78±5.43<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">74.48±4.13<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">102.72±3.58<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>170</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 71.9pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.78±0.04<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.67±0.04<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">274.76±1.35<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">78.86±3.18<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>98.75±1.53<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>225</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 71.9pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.77±0.03<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.68±0.02<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">2.75.18±8.31<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">81.35±2.15<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>97.22±0.83<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 7; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Bread</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 71.9pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">5.83±0.03<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.58±0.05<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">274.98±2.24<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">84.84±4.39<sup>d</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">96.78±1.68<sup>c</sup></span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">*</span></sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Mean
values ± SD of three determinations. Values within the same column followed by
different superscript letters are significantly different (p<0.05).</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
</div>
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
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<div class="Section9">
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<br /></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">In wholemeal wheat flour fermentation, the inorganic phosphorus was
increased by about 4.6-fold during the initial phase of fermentation<span style="mso-spacerun: yes;"> </span>(Table 2).<span style="mso-spacerun: yes;"> </span>During<span style="mso-spacerun: yes;">
</span>the<span style="mso-spacerun: yes;"> </span>second phase of
fermentation and baking of the bread, the inorganic phosphorus content was
increased by 1.6-fold. In white flour the percentage increase in inorganic
phosphorus was about 2.8-fold, after 18 hr fermentation (Table 3). The
inorganic phosphorus in the final dough and bread was increased by 1.8-fold. In
the straight-dough process, there was only a 24 % increase in inorganic phosphorus
following 225 min of fermentation (Table 4). The inorganic phosphorus content
of the bread was 31% of the total phosphorus.</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Discussion</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ethiopian sour dough bread preparation is a two-phase process in which
the mother dough obtained during the initial phase of fermentation is freshened
by additional flour and water followed by a second phase of fermentation which
usually lasts 6 hr before baking. A number of biochemical changes take place as
a result of such fermentation processes. During the initial phase of
fermentation of sour doughs, the amount of acid produced increased with
concomitant drop in the pH. The low pH and higher titratable acidity in the
fermented doughs may be due to the production of organic acids by the
fermenting microflora. Rapid drop in pH with a corresponding increase in
titratable acidity have been reported during the preparation of sour wheat
bread (15).</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">In the initial phase of fermentation for soy-fortified wheat flour
dough, there was about 75% decrease of phytic acid.<span style="mso-spacerun: yes;"> </span>The decrease of phytate was higher (83%) only in the case of
white flour. This phenomenon might be caused by the use of low phytate raw
material for this phase.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">In spite of long fermentation time (18 hr) and acidity favourable for
phytase activity (pH) the high amount of phytate in wholemeal wheat and
soy-fortified flour could not be destroyed as it was the case with white flour.
The slow hydrolysis of phytic acid in wholemeal wheat flour fermentation
observed in the present study may be due to presence of high concentration of
phytate phosphorus in the medium which inhibits phytase activity. This confirms
earlier observations made for several sorts of Polish bread and wholemeal wheat
flour (9, 16).</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">As compared with the initial phase, hydrolysis of phytate in doughs in
the second phase of fermentation was faster. Addition of the flour to the sour
doughs as the pH lowered was the possible reason for increased rate of phytate
hydrolysis during the second phase of fermentation.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">In the straight-dough process, when breads made with soy-fortified
flour, the percentage of phytate hydrolysed in the bread is much lower than in
the bread prepared from the sour dough. The major reduction of phytate occurred
in the breads during the first 145 min of rising followed by little additional
loss up to 225 min of rising. Harland and Harland (1980) observed similar
trends in breads prepared from rye flour, white flour, and wholemeal wheat
flour (17). In contrast, Ranhotra <i style="mso-bidi-font-style: normal;">et al</i>.
(1974) observed that more than three-fourth of the phytate was hydrolysed when
yeasted breads were made with soy-fortified wheat flour (18).</span></div>
</div>
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</span>
<br />
<div class="Section10">
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ter-Sarkisian <i style="mso-bidi-font-style: normal;">et al</i> (1974)
compared fermentative loss of phytate in yeasted and sour doughs made from a
sample of 75% extraction flour. In two hr at 23</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C, flour doughs lost 37-50% of phytate, whereas the yeasted doughs lost
only 12-37% (19). Chhabra and Sidhu (1988) in bread made with 1.5% yeast using
85% extraction flour, reported 42-46% destruction of phytate after 3-6 hr of
fermentation (20).</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The complete hydrolysis of phytate in white flour sour dough observed in
the present study confirms earlier observations that all of the phytate in
wheat bread was hydrolysed during the process of bread making apparently due to
phytase in wheat and/or yeast (17, 21). However, Tangkongchitr <i style="mso-bidi-font-style: normal;">et al</i>.(1982) reported that no phytase
enzyme is associated with yeast cells as proposed by Harland and Harland (17,
22).</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The main controlling factor in phytate hydrolysis appears to be the pH
of the dough. A maximum hydrolysis of about 91% and 100%, respectively, of
phytate was noted in bread prepared from soy-fortified wheat flour and white
flour. The pH of the dough was 3.76. The hydrolysis of wholemeal wheat flour
dough bread having a pH value of 3.83 was 88%. This confirms previous
observations that<span style="mso-spacerun: yes;"> </span>hydrolysis of
phytate depends mostly on the acidity and is very low in higher pH values (22).
The importance of acidity in doughs was reported by Meuser <i style="mso-bidi-font-style: normal;">et al</i> and Bartnik <i style="mso-bidi-font-style: normal;">et al</i>
(16, 23). </span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The comparison of the phytate content in the dough after fermentation
and in bread indicates that some destruction of phytate takes place during the
baking process, when the temperature is still below the inactivating point of
phytase. Hydrolysis of phytate in the first stage of the baking process has
also been reported previously (16).</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The decrease in phytate phosphorus as accompanied by an increase in
inorganic phosphorus content in the sour dough fermentation may be attributed
to the activity of phytase present in the flour and the fermenting microorganisms
as reported in previous studies (6, 17).</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The increase in inorganic phosphorus appeared to parallel the breakdown
of phytate in sour dough fermentation; an almost quantitative conversion of
phytate phosphorus to inorganic phosphorus in dough was noted. All the phytate
phosphorus lost during fermentation ended up as inorganic phosphorus in the
breads prepared from soy-fortified wheat flour, wholemeal wheat flour, and
white flour sour doughs equalled to 73, 90 and 96%, respectively, of total phosphorus.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Thus, it can tentatively be concluded that at no time during
fermentation of the sour doughs and baking of bread do any intermediary
hydrolysis products accumulate from phytate. Harland and Harland (1980) and
Tangkongchitr <i style="mso-bidi-font-style: normal;">et al</i>. (1981) observed
the same phenomenon which indicates that perhaps all intermediate inositol
phosphates in the traditional sour dough breads were dephosphrylated (7, 17).</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">However, in the straight-dough process, the loss of phytate phosphorus
was not equal to the gain in inorganic phosphorus; this indicates that
intermediate phosphate esters of inositol accumulated in the dough or bread.
Fermentation and baking of yeast-raised bread cause a partial degradation of
phytate to simple phosphates and to inositol phosphates with fewer phosphate
groups (24). It is possible that these latter phosphates may have similar iron
binding properties compared with those of hexaphosphates (25).</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">This study showed that phytic acid in low extraction flours was more
easily hydrolysed than in wholemeal wheat flour. Accordingly, phytic acid
levels in breads made from whole wheat meals would be higher than in breads
made from white flour. Our results showed that it should be possible to bake
traditional sour dough bread with a low phytic acid content by using the sour
dough procedure. </span></div>
</div>
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section11">
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">This reduction of phytate content to very low levels would make the
wholemeal breads a good source of iron, phosphorus, calcium and zinc, since
phytate is known to interfere with absorption of these minerals. The presence of
ingredients of high phytase activity (e.g. sour dough), particularly in bread
containing wholemeal flour is important to achieve effective phytate reduction.</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Acknowledgement</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">This study was financially supported by the United Nations University,
Tokyo, Japan and Central Food Technological Research Institute, Mysore, India.
The excellent technical assistance of Sasikala BV is gratefully acknowledged.</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">References</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">1.<span style="mso-spacerun: yes;"> </span>Spicher G. Biotechnology
1983;5:1-80.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">2.<span style="mso-spacerun: yes;"> </span>Spicher G, Rabe E,
Sommer R, Stephen H. The microflora of sour dough.<span style="mso-spacerun: yes;"> </span>XIV. Communication: about the behaviour of homofermentative
sour dough bacteria and yeasts in mixed culture. Zeits. fur Lebensm. Unters.
Forsch 1981;173:291-296.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">3.<span style="mso-spacerun: yes;"> </span>Seibl W, Brummer JM. The
sour dough process for bread in Germany. Cereal Foods World 1991;36:299-302.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">4.<span style="mso-spacerun: yes;"> </span>Riechard-Molard D, Nago
MC, Drapon R. Influence of the bread making method on French bread flavour.
Baker's Digest 1979;53(June):34-38.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">5.<span style="mso-spacerun: yes;"> </span>O'Dell BL.
Bioavailability of trace elements. Nutr Rev 1984;42:301-306.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">6.<span style="mso-spacerun: yes;"> </span>Navert B, Sandstrom B,
Cederblad A. Reduction of the phytate content of bran by leavening in bread and
its effect on zinc absorption in man. Br J Nutr 1985;53:47-53.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">7.<span style="mso-spacerun: yes;"> </span>Tangkongchitr U, Sieb
PA, Hosney RC. Phytic acid. II. Its fate during bread making. Cereal Chem
1981;58:229-234.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">8.<span style="mso-spacerun: yes;"> </span>Larson M, Sandberg A-S.
Phytate reduction in bread containing oat flour, oat bran or rye bran. J Cereal
Sci<span style="mso-spacerun: yes;"> </span>1991;11:141-149.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">9.<span style="mso-spacerun: yes;"> </span>Fretzdorff B, Brummer
J-M. Reduction of phytic acid during bread making of wholemeal breads. Cereal
Chem 1992;69:266-270.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">10. American Association of Cereal Chemists. Approved Methods of
Analysis of the AACC. The<span style="mso-spacerun: yes;">
</span>Association, St.Paul, MN,1969.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">11. Haug W, Lantzsch HJ. A sensitive method for the rapid determination
of phytate in cereals and cereal products. J Sci Food Agric 1983;34:1423-1426.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">12. Reddy NR, Salunkhe DK, Sathe SK. Phytates in cereals and legumes.
Adv Food Res 1982;28:1-92.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">13. Fiske CH, Subbarrow Y. The colorimetric determination of phosphorus.
J Biol Chem 1925;66:375-400.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">14. Snedcor GW, Cochran WG. Statistical methods, 8th edn. Ames: Iowa
State University Press, 1989.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">15. Salavaara H, and Valjakka T. The effect of fermentation<span style="mso-spacerun: yes;"> </span>time, flour type and starter on the
properties of sour wheat bread. Intl J Food Sci Technol 1987;22:591-597.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">16. Bartnik M, Florysiak J. Phytate hydrolysis during bread making of
several Polish bread. Die Nahrung 1988;32:37-42.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">17. Harland BF, Harland J. Fermentative degradation of phytate in rye,
wheat and whole wheat breads. Cereal Chem 1980;57:226-229.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">18. Ranhotra GS. Hydrolysis during bread making of phytic acid in wheat
protein concentrate. J Food Sci 1972;37:12-13.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">19. Ter-Sarkissian N, Azar M, Ghavifekr H, Ferguson T, Hedayat H. High
phytic acid in Iranian breads. J Am Diet Assn<span style="mso-spacerun: yes;"> </span>1974;65:651-653.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">20. Chhabra P, Sidhu JS. Fate of phytic acid during bread making. Die
Nahrung 1988;32:15-19.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">21. Ranhotra GS, Loewe RJ, Puyat LV. Phytic acid in soy and its
hydrolysis during bread making. J Food Sci<span style="mso-spacerun: yes;"> </span>1974;39:1023-1025.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">22. Tangkongchitr U, Sieb PA, Hosney RC. Phytic acid. III. Two barriers
to the loss of phytate during bread making. Cereal Chem 1982;59:216-221.</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">23. Meuser F, Meissner U. Verfahrenstechnische Massnahmen zur
Verbesserung des Phyttabbaus bei der<span style="mso-spacerun: yes;">
</span>Vollkornbrotherstellung. Ernahrug/Nutrition 1987;11:102-106.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">24. Hallberg L, Brune M, Rossander L. Iron absorption in man; ascorbic
acid and dose-dependent inhibition by phytate. Am<span style="mso-spacerun: yes;"> </span>J Clin Nutr 1987;49:140-144.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">25. Nayini NR, Markakis P. Effect of fermentation on the inositol
phosphates of bread. J Food Sci 1983;48:262-263.</span><span lang="EN-GB" style="font-family: Univers; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
<span lang="EN-GB" style="font-family: Univers; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-special-character: line-break; page-break-before: always;" />
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<h1>
<span lang="EN-GB">Original article</span></h1>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "CG Times"; font-size: 18.0pt; mso-bidi-font-size: 10.0pt;">Traditional Sour Dough Bread (<i style="mso-bidi-font-style: normal;">Difo Dabbo</i>) Making: II. effects on the
HCL-extractability of minerals</span></b><span style="font-family: "CG Times"; font-size: 18.0pt; mso-bidi-font-size: 10.0pt;"></span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Kelbessa Urga<sup>1</sup>,
Narasimha HV<sup> 2</sup></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "CG Times"; font-size: 10.0pt;">Abstract</span></b><span style="font-family: "CG Times"; font-size: 10.0pt;">:<span style="mso-spacerun: yes;"> </span>Traditional sour dough bread (<i style="mso-bidi-font-style: normal;">Difo dabbo</i>) was prepared from wholemeal
wheat flour, soy-fortified wheat flour (<i style="mso-bidi-font-style: normal;">Dubbie</i>
flour) and white flour. Yeast-raised bread was prepared from <i style="mso-bidi-font-style: normal;">Dubbie</i> 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.</span><span style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"> <i style="mso-bidi-font-style: normal;"><span lang="EN-GB">Ethiop. J. Health Dev.</span></i><span lang="EN-GB"> 1998;12(3):175-181]</span></span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 18.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"></span></div>
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<div class="Section12">
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Introduction</span></b><span style="font-size: 10.0pt;"></span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Grains and products made from
milled grains supply considerable percentages of the nutritionally important
proteins, B vitamins, and minerals and trace minerals. Bread, and particularly
bread from high extraction flours and whole grain, contains many materials. The
higher the degree of extraction of the flour, that is, the greater the yield of
flour for a given weight of grain, the greater the amount of seed coat and of
the outer layer in the flour. Such flours are darker. Short extraction flour
(or white flour) contains almost exclusively portions of the endosperm (1).</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">The major portion of the
minerals is found in the outer layers of the grain, where high extraction flour
contains higher concentration of minerals. However, absorption studies in
humans indicate that higher extraction flour substantially reduces the
availability of<span style="mso-spacerun: yes;"> </span>minerals due to
the presence of high concentration of phytic acid in the bran (2).</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Phytic acid (the hexaphosphate
ester of<i style="mso-bidi-font-style: normal;"> myo</i>- inositol, present in
considerable amounts in cereals, has been considered as an antinutrient due to
its inhibitory effect on mineral bioavailability. The most striking chemical
impact of phytic acid is its chelating ability with multivalent cations,
especially divalent and trivalent cations to form cation-phytic acid complexes.
The complexes are usually soluble at acidic pH, but they have limited
solubility at neutral pH, a pH near to that in the small intestine. The
insolubility of the complexes is regarded as a major reason for the reduced
bioavailability of phytic acid-mineral complexes (3). </span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">______________________________________</span></div>
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<sup><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">1</span></sup><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">From the Ethiopian Health and Nutrition Research
Institute P.O. Box 5654, Addis Ababa, Ethiopia; <sup>2</sup>Central Food
Technological Research Institute Mysore 570013, Mysore, India</span><span style="font-family: "CG Times"; font-size: 10.0pt;"> </span></div>
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<br /></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">The amount of phytate in the
diet is, therefore, of practical importance in relation to mineral nutrition in
diets based on cereals. The loss of phytate during normal food preparation,
therefore, deserves further investigation. Fermentation is known to bring about
several desirable nutritional changes on the fermented products. Previous
studies have shown that sour dough and<span style="mso-spacerun: yes;">
</span>yeast<span style="mso-spacerun: yes;"> </span>fermentation of<span style="mso-spacerun: yes;"> </span>bread </span></div>
<span style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="page-break-before: always;" />
</span> class=Section13>
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<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Table
1:<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Phytic acid (%) and HCl-extractability (%) of calcium, iron, zinc, and
phosphorus<span style="mso-spacerun: yes;"> </span>in soy-fortified wheat
flour sour dough bread<sup>*</sup></b></span></div>
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<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Time<span style="mso-tab-count: 1;"> </span>(hr)</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-tab-count: 1;"> </span>Calcium</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Iron<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Zinc<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phosphorus<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phytic
acid</span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phase
I</span></i></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">26.13±1.12<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">32.31±3.06<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">48.57±0.95<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">38.21±0.24<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.52±0.04<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">32.42±3.71<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">41.26±2.85<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">61.72±3.41<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">44.41±0.51<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.35±0.03<sup>b</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>12<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">40.76±2.34<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">49.57±1.30<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">65.46±4.41<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">51.54±1.19<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.23±0.03<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>18<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">45.61±4.23<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">54.37±2.15<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">70.78±5.95<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">9.81±0.98<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.13±0.02<sup>d</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Phase II</i><span style="mso-spacerun: yes;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">39.67±5.76<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">49.63±4.58<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">73.39±1.41<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">64.45±1.87<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.64±0.08<sup>e</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>3<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">47.59±1.64<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">64.51±3.17<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">78.63±2.58<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">71.15±1.42<sup>d<span style="mso-tab-count: 1;"> </span></sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.25±0.11<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">66.41±1.82<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">77.12±4.92<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">85.71±6.27<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">78.18±4.51<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.12±0.03<sup>d</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 10; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Bread<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">73.63±7.21<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">79.36±5.14<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">88.26±2.41<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.65pt;" valign="top" width="78"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">86.41±4.31<sup>g</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.95pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.06±0.02<sup>e</sup></span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">*</span></sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Mean
values ± SD of three determinations. Values within the same column followed by
different superscript letters are significantly different (p<0.05).</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</div>
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section14">
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">resulted in a significant
reduction in phytic acid content (4-6).</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">Besides reducing the level of
phytic acid in the fermented products, fermentation has also been reported to
convert bound form of </span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">minerals to free forms which is
responsible for increased HCl-extractability (an index of their bioavailability
to humans) of minerals of the fermented product (7). Solubility of minerals in
foodstuffs under simulated gastric conditions has also been reported to be
indicative of their bioavailability from those foodstuffs (8).</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The effect of natural fermentation on the HCl-extractability of minerals
from tef (<i style="mso-bidi-font-style: normal;">Eragrostis tef</i>) has been
reported previously (9). However, no systematic studies have been carried out
so far to evaluate the effect of sour dough and yeast fermentation on the
extractability of minerals. This study reports the effect of the traditional
Ethiopian sour dough bread (<i style="mso-bidi-font-style: normal;">Difo dabbo</i>)
and yeast-raised bread making on the HCl-extractability of phosphorus, calcium,
iron and zinc in 0.03N HCl, the concentration of HCl in the human stomach.</span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Methods</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ingredients</span></i><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span>Soy-fortified wheat flour
(soy flour, 5%), locally known as <i style="mso-bidi-font-style: normal;">Dubbie</i>
flour, obtained from Faffa Foods Factory, Addis Ababa, Ethiopia, was
transported to India and stored at 4</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C until
used. Commercial whole wheat flour, 72% extraction, and white flour, 62%
extraction, was kindly supplied by the Department of Milling and Baking
Technology, Central Food Technological Research Institute, Mysore, India.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Bread making</span></i><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span>Sour dough breads (<i style="mso-bidi-font-style: normal;">Difo dabbo</i>) were prepared from
soy-fortified wheat flour, whole wheat flour, and white flour as described
previously (10).<span style="mso-spacerun: yes;"> </span>Yeast-raised
bread was baked as pup loaves following the straight-dough procedures as
described in the AACC (11). The dough contained the following ingredients:
soy-fortified wheat flour, 300 g; double distilled water, 186 g; sugar, 7.5 g;
fat, six g; compressed yeast, six g; and barley malt flour, 1.5g. The doughs
were mixed to optimum in a Hobart mixer, fermented (90% rh) for 175 min at 30</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C with 55 min proofing at 30</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C, and
baked for 25 min at 220</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C as
described earlier. At the end of each fermentation and baking, the samples were
oven-dried at 65</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C to constant weight and ground
in an electric grinder (M/S Milone, Rajkot, India) using 0.5mm sieve.</span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Analytical methods</span></i><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span>Phytic acid contents of
the cereal flours and their food products were determined using a spectrophotometer
method (12). Inorganic phosphorus in the sample was extracted in double
distilled water by shaking at room temperature for three hr. Inorganic
phosphorus in the extract was determined colorimetrically (13).</span></div>
</div>
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section15">
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<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Mineral analysis</span></i><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span>The samples were
acid-digested using a nitric acid-perchloric acid mixture [HNO<sub>3</sub>:
HClO<sub>4</sub>, 5:1 (v/v)]. The amounts of iron and zinc in the digested
samples were determined by atomic absorption spectrometry (Perkin-Elmer, Model
3110, Norwalk, CT, USA) according to the method of Lindsey and Norwell (14).
Phosphorus in the digested samples was estimated colorimetrically (13), whereas
calcium was determined by the titration method (15). </span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Hcl-extractablity of minerals</span></i><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">:<span style="mso-spacerun: yes;"> </span>The minerals in the
fermented and unfermented samples were extracted with 0.03 N HCl by shaking
(Environ Shaker, Model 3597-I, LabLine Instruments, Melrose Park, Ill., USA)
the contents at 37</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C for three hr. The clear
extract obtained after filtration with Whatman #42 filter paper was oven-dried
at 100</span><span lang="EN-GB" style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-GB;">°</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">C and wet-digested with diacid
mixture. The amounts of extractable phosphorus, iron, calcium, and zinc in the
digested samples were determined by the methods described earlier.</span></div>
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<br /></div>
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<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">Mineral extractable </span></div>
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<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>in
0.03N<span style="mso-spacerun: yes;"> </span>HCl</span></div>
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<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">Mineral extractability (%)=<span style="mso-spacerun: yes;"> </span>--------------------------- x 100</span></div>
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<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;">
</span>Total mineral</span><span lang="EN-GB" style="font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"></span></div>
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<br /></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Samples from different fermentation periods were statistically compared
using analysis of variance to estimate the level of significance and
correlation coefficients according to standard methods (16). Differences were
considered significant at <0.05.</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Results</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">In the initial phase of fermentation, the phytic acid contents of
soy-fortified wheat flour decreased by 75% (Table 1).<span style="mso-spacerun: yes;"> </span>Phytic acid in wholemeal wheat flour (Table 2) and white
flour (Table 3) decreased by 75 and 90%, respectively. Addition of fresh flour
to the fermented sour doughs increased the phytic acid content which was
subsequently decreased to 0.06 and 0.11%, respectively, in soy<span style="display: none; mso-hide: all;"></span></span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">fortified wheat flour (Table 1) and wholemeal wheat flour (Table 2)
following second phase of fermentation and then baking of bread. Phytic<span style="mso-spacerun: yes;"> </span>acid<span style="mso-spacerun: yes;"> </span>in<span style="mso-spacerun: yes;"> </span>white<span style="mso-spacerun: yes;"> </span>flour<span style="mso-spacerun: yes;"> </span>was<span style="mso-spacerun: yes;"> </span>completely
hydrolysed (Table 3) during the second phase of fermentation and baking of
bread. In the straight dough process, the overall phytic acid reduction was 39%
following fermentation and bread making (Table 4).</span></div>
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<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Sour dough fermentation significantly (p<0.05) improved the
HCl-extractability of phosphorus, calcium, iron, and zinc; the longer the
period of fermentation, the higher was the HCl-extractability.
HCl-extractability of phosphorus in soy-fortified wheat flour sour dough
increased gradually with an increase in the period of fermentation, i.e, from
0-18 hr (Table 1). Similarly HCl-extractability of, phosphorus increased
significantly (p<0.05) in wholemeal wheat flour (Table 2) and white flour
(Table 3) following initial phase of fermentation. At the start of the second
phase of fermentation, the percentage extractability of phosphorus was
decreased by about 5%, 8% and 7% in soy-fortified wheat flour (Table 1),
wholemeal wheat flour (Table 2), and white flour (Table 3), respectively.<span style="mso-spacerun: yes;"> </span>This percentage was increased to about
86, 78 and 87% in soy-fortified wheat flour, whole wheat flour, and white flour
sour dough bread, respectively. A significantly (p<0.05) negative
correlation occurred between the phytic acid and extractable phosphorus. The
extractable phosphorus in the straight-dough bread, however, was low (73%)
(Table 4).</span></div>
</div>
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
<br />
<div class="Section16">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-special-character: line-break; page-break-before: always;" />
</span>
<br />
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<br /></div>
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<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">Table 2:<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Phytic acid (%) and HCl-extractability (%)
of calcium, iron, zinc, and phosphorus<span style="mso-spacerun: yes;">
</span>in wholemeal wheat flour sour dough bread<sup>*</sup></b></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Time<span style="mso-tab-count: 1;"> </span>(hr)</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-tab-count: 1;"> </span>Calcium</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Iron<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Zinc<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phosphorus<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phytic
acid</span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;"><span lang="EN-GB">Phase
I</span></i></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">21.47±0.82<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">28.62±1.47<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">44.93±0.14<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">34.64±1.19<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">0.68±0.07<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">25.62±0.63<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">30.19±2.71<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">48.94±0.28<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">48.89±0.44<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">0.43±0.07<sup>b</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>12<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">32.71±0.41<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">43.24±1.42<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">54.15±0.70<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">56.11±0.37<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">0.28±0.08<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>18<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">46.38±0.87<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">46.17±5.78<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">61.78±0.68<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">62.66±0.88<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">0.17±0.06<sup>d</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Pahse
II</i><span style="mso-spacerun: yes;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">41.18±0.46<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">51.14±1.17<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">66.34±1.62<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">54.93±0.93<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">0.85±0.08<sup>e</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>3<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">58.67±3.81<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">56.84±2.44<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">66.51±2.58<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">65.27±6.72<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">0.38±0.05<sup>f</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">61.65±1.62<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">66.92±3.27<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">70.48±3.94<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">75.36±1.45<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">0.15±0.05<sup>d</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 10; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 86.4pt;" valign="top" width="86"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Bread<span style="mso-tab-count: 2;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.4pt;" valign="top" width="49"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">66.72±1.78<sup>g</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">68.11±2.43<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.2pt;" valign="top" width="58"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">72.76±6.17<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">78.37±2.87<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 58.5pt;" valign="top" width="59"><div class="MsoNormal">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">0.11±0.05<sup>g</sup></span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<sup><span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">*</span></sup><span lang="EN-GB" style="font-family: "CG Omega"; font-size: 6.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt;">Mean
values ± SD of three determinations. Values within the same column followed, by
different superscript letters are significantly different (p<0.05).</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
</div>
<span style="font-family: Courier; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="ALL" style="mso-break-type: section-break; page-break-before: always;" />
</span>
<br />
<div class="Section17">
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Table
3:<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Phytic acid (%) and HCl-extractability (%) of calcium, iron, zinc, and
phosphorus in white flour sour dough bread<sup>*</sup></b></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Time<span style="mso-tab-count: 1;"> </span>(hr)</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-tab-count: 1;"> </span>Calcium</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Iron<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Zinc<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phosphorus<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phytic
acid</span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Phase I</i></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">37.62±2.43<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">45.78±0.49<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">43.65±2.65<sup>a</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">51.33±1.20<sup>a</sup> </span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.20±0.01<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">45.17±1.71<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">51.89±0.89<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">49.63±3.88<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">54.41±2.48<sup>a</sup> </span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.17±0.01<sup>b</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;">
</span>12<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">51.86±0.85<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">57.36±0.45<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">54.60±3.52<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">62.46±1.21<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.06±0.01<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;">
</span>18<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">59.78±0.93<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">64.21±0.61<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">59.54±1.69<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">75.28±4.24<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.02±0.01<sup>d</sup> </span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Phase II</i><span style="mso-spacerun: yes;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 7;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>0<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">55.82±2.19<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">54.58±0.93<sup>b</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">64.64±2.14<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">68.65±5.18<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.23±0.05<sup>a</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 8;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>3<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">60.65±5.36<sup>d</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">69.62±1.16<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">68.56±4.64<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">79.31±3.45<sup>c</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.09±0.01<sup>c</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 9;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>6<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">72.71±4.46<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">77.73±4.34<sup>f</sup> <span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">72.46±7.03<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">85.17±2.69<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.02±0.01<sup>d</sup></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 10; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.9pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Bread<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 50.0pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">74.15±5.09<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">83.69±3.27<sup>g</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">86.16±3.59<sup>f</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 54.0pt;" valign="top" width="54"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">87.49±6.54<sup>e</sup><span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>------</span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">*</span></sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Mean
values ± SD of three determinations. Values within the same column followed by
different superscript letters are significantly different (p<0.05).</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The calcium extactability increased to varying extent depending upon the
period and type of fermentation. Following initial phase of fermentation,
calcium extractability increased</span><span style="font-family: "CG Times"; font-size: 10.0pt;"> by 45, 46</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"> and 59% in
soy-fortified wheat flour (Table 1), wholemeal wheat flour (Table 2), and white
flour (Table 3), respectively. The extractable calcium was lower in wholemeal
wheat flour bread (Table 2) compared with the breads prepared from
soy-fortified wheat flour (Table 1) and white flour (Table 3). In the
straight-dough process, the extarctability of calcium was much lower (only 62%)
compared to the sour dough process bread.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 7.2pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The unfermented soy-fortified wheat flour (Table 1), wholemeal wheat
flour (Table 2) and white flour (Table 3) water mixtures contained 32, 28 and
46% extractable iron, respectively. Fermentation of the mixture resulted in a
significant (p<0.05) increase in the extractability of iron. The
extractability increased by about 69% in wholemeal wheat flour (Table 2),72% in
soy-fortified wheat flour (Table 1) and 46% in white flour<span style="mso-spacerun: yes;"> </span>(Table 3) following the initial phase of
fermentation. The extractability of iron reached a maximum after six hr of
second phase of fermentation and baking; iron extractability in white flour
sour dough breads was significantly higher than in soy-fortified wheat flour
and white flour. Bread prepared by the straight dough process has only 56%
extractable iron (Table 4).</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">The HCl-extractability of zinc from the soy-fortified wheat flour (Table
1), wholemeal wheat flour (Table 2), and white flour (Table 3) was 49, 45 and
43%, respectively, at zero hour which increased to 71%, 62% and 60%,
respectively, following fermentation for 18 hr (initial phase of fermentation).
Addition of flour to the sour doughs and fermentation for sixhr and baking
further improved the extractability of zinc. The highest extractability of zinc
(88%) was observed in sour dough bread prepared from white flour (Table 3). The
extractable zinc in bread prepared by the straight-dough process was low and
only 55% (Table 4).</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Discussion</span></b><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;">Sour dough fermentation of bread resulted in a significant reduction in
phytic acid content compared with the yeast-raised bread. The presence of
ingredients of high phytase<span style="mso-spacerun: yes;">
</span>activity (sour dough) in the fermenting mixtures may have significantly
contributed to achieve effective phytate</span><span style="font-family: "CG Times"; font-size: 10.0pt;"> reduction.</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">With regard to availability,
phosphorus in plant materials is much less available than in animal materials
as a substantial proportion is originally bound in the form of phytate
phosphorus.<span style="mso-spacerun: yes;"> </span>In the present study, the
improvement in the phosphorus extractability corresponded with a proportional
decrease in phytic acid at all periods of fermentation in both the sour dough
and straight-dough processes.<span style="mso-spacerun: yes;"> </span>This
showed that hydrolytic reduction of phytic acid during sour dough fermentation
and yeast fermentation may contribute towards increase in the
extractable-phosphorus.<span style="mso-spacerun: yes;">
</span>Correlation coefficients showed a significant (p<0.05) negative
correlation</span></div>
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<br /></div>
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<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Table
4:<b style="mso-bidi-font-weight: normal;"><span style="mso-spacerun: yes;">
</span>Phytic acid (%) and HCl-extractability (%) of calcium, iron, zinc and
phosphorus in soy-fortified wheat flour yeast-raised bread<sup>*</sup></b></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 59.4pt;" valign="top" width="59"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Time<span style="mso-spacerun: yes;"> </span>(min)<span style="mso-spacerun: yes;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Calcium</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.0pt;" valign="top" width="63"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Iron</span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Zinc<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 72.0pt;" valign="top" width="72"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phosphorus<span style="mso-tab-count: 1;"> </span></span></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 76.5pt;" valign="top" width="77"><div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Phytic
acid<span style="mso-spacerun: yes;"> </span></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 59.4pt;" valign="top" width="59"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;">
</span>90</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">35.84±4.38<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.0pt;" valign="top" width="63"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">36.48±1.28<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">36.41±1.32<sup>a</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 72.0pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">44.23±0.29<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 76.5pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.42±0.07<sup>b</sup> </span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 59.4pt;" valign="top" width="59"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>145</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">44.73±2.81<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.0pt;" valign="top" width="63"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">40.60±3.84<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">43.55±2.05<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 72.0pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">55.91±0.84<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 76.5pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.36±0.02<sup>c</sup> </span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 59.4pt;" valign="top" width="59"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>170</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">53.47±3.12<sup>d</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.0pt;" valign="top" width="63"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">44.19±0.97<sup>b</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">50.12±3.14<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 72.0pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">63.85±1.04<sup>d</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 76.5pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.34±0.05<sup>c</sup> </span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 59.4pt;" valign="top" width="59"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>225</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">58.20±1.95<sup>e</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.0pt;" valign="top" width="63"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">52.65±4.15<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">52.35±1.68<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 72.0pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">67.02±0.76<sup>d</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 76.5pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.34±0.03<sup>c</sup> </span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 59.4pt;" valign="top" width="59"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Bread</span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 49.5pt;" valign="top" width="50"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">62.72±5.12<sup>f</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 63.0pt;" valign="top" width="63"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">55.54±1.93<sup>c</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 67.5pt;" valign="top" width="68"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">55.25±1.76<sup>d</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 72.0pt;" valign="top" width="72"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">73.66±1.19<sup>e</sup></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 76.5pt;" valign="top" width="77"><div class="MsoNormal">
<span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">0.33±0.06<sup>c</sup> </span></div>
</td>
</tr>
</tbody></table>
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<sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">*</span></sup><span style="font-family: "CG Omega"; font-size: 6.0pt; mso-bidi-font-size: 10.0pt;">Mean
values ± SD of three determinations. Values within the same column followed by
different superscript letters are significantly different (p<0.05)</span></div>
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<br /></div>
</div>
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</span>
<br />
<div class="Section18">
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<span style="font-family: "CG Times"; font-size: 10.0pt;">between phytic acid and
extractable phosphorus.<span style="mso-spacerun: yes;"> </span>Thus, the
lower the phytic acid, the greater was the extractable phosphorus in the
breads.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">The reduction in phytic acid
during sour dough and yeast fermentations may be attributed to the hydrolysis
of phytic acid by phytase.<span style="mso-spacerun: yes;">
</span>Phytase, a normal constituent of wheat grain, becomes active in
appropriate pH conditions (17).<span style="mso-spacerun: yes;">
</span>Phytase may also be produced by the fermenting microflora (18).<span style="mso-spacerun: yes;"> </span>Phytase from these two sources
hydrolyses the phytic acid in the fermenting mixtures and liberates inorganic
phosphorus (values not shown) which may increase the HCl-extractability of
phosphorus in the fermented product.<span style="mso-spacerun: yes;">
</span>A decrease in phytic acid and simultaneous increase in phosphorus
extractability of pearl millet has been reported previously during natural
fermentation (19).</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">The effect of reduction of
phytate from the yeast used in yeast-fermented bread can be regarded as minor
since, according to previous investigators, it does not contain any or very
little phytase (4).<span style="mso-spacerun: yes;"> </span>It seems
likely that the main phytate reduction in yeast-raised bread was as a result of
endogenous phytase activity of the soy-fortified wheat flour.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Sour dough fermentation
processes improved the extractability of minerals, an index of their
bioavailability to the human system.<span style="mso-spacerun: yes;">
</span>The low extractability of minerals during the first six hours of initial
phase of fermentation may be ascribed to the high phytic acid content and pH of
the fermenting mixtures.<span style="mso-spacerun: yes;"> </span>Champagne
and Phillipy (1989) observed that the solubility of minerals decreases, and the
binding of minerals and phytic acid increases, with increasing pH (20);
therefore, it is expected that pH influences the extractability of minerals.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Addition of flour to the
fermented dough led to a significant increase in phytic acid content.<span style="mso-spacerun: yes;"> </span>This again led to a decrease in the
extractability of calcium, iron, and phosphorus at the start of the second
phase of fermentation. Hallberg <i style="mso-bidi-font-style: normal;">et al</i>.(1987)
reported that the removal of phytic acid in bran by endogenous phytase
significantly increased iron absorption, and the inhibition could be restored
to a marked extent by restitution of the phytate content (21). However, despite
the rise in phytic acid content, extractable zinc in the sour doughs remained
unaffected at the start of the second phase of fermentation.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Highest extractability of
calcium, iron, and zinc was obtained in white flour sour dough bread; that of
phosphorus in soy-fortified wheat flour, and white flour sour dough
breads.<span style="mso-spacerun: yes;"> </span>The HCl-extractability of
calcium, iron, zinc, and phosphorus in the sour dough bread prepared from
wholemeal wheat bread was relatively lower compared to the other two sour dough
breads.<span style="mso-spacerun: yes;"> </span>McCance and Widdowson
(1942) found that bread from high extraction flour reduced the retention of
minerals in humans, and that phytic acid destruction improved their retention
(2).<span style="mso-spacerun: yes;"> </span>In the prsent study, lower
values for HCl-extractability minerals were observed in bread prepared by the
straight-dough process.</span></div>
</div>
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</span>
<br />
<div class="Section19">
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Higher HCl-extractabilities of
calcium, iron, and zinc from the breads prepared from soy-fortified wheat
flour, whole wheat flour, and white flour may be partly ascribed to the
decreased content of phytic acid, which had a significant negative correlation
with the minerals extractability.<span style="mso-spacerun: yes;">
</span>Decrease in phytic acid content possibly through hydrolysis by flour
phytase and phytase of the fermentative microflora (18) may indicate that the
divalent cations are freed from the phytate-mineral complex, which may account
for the increased HCl-extractability in the sour dough and yeast-raised
breads.<span style="mso-spacerun: yes;"> </span>Fermentation has also been
reported to increase the HCl-extractability<span style="mso-spacerun: yes;"> </span>of minerals in corn and soybean (22-23).</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Fermented foods such as bread,
contain considerable quantities of inosotol phosphates with less than six
phosphates. The dephosphorylation of phytate to lower inosotol phosphates
(which might eliminate the negative effect on mineral absorption) may be
achieved by fermentation during dough making. In the present study, the
decrease in phytic acid appeared to parallel the increase in extractable
phosphorous indicating that at no time during fermentation of the sour doughs
and baking do any intermediary hydrolysis products accumulate from phytate and
perhaps all intermediate inositol phosphates were dephosphorylated.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Lonnerdal <i style="mso-bidi-font-style: normal;">et al</i>. (1989) found that the inhibitory effect of phytate was
dependent on the degree of phosphorylation of inosotol (24).<span style="mso-spacerun: yes;"> </span>At higher degrees of phosphorylation,
calcium and zinc absorption was significantly inhibited, whereas no effect was
observed at lesser degrees of phosphorylation.</span></div>
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<br /></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Consumption of low extraction
flours in Ethiopian households is limited due to cost and ease of
availability.<span style="mso-spacerun: yes;"> </span>The traditional
diets including sour dough bread (<i style="mso-bidi-font-style: normal;">Difo
dabbo</i>) are prepared mainly from high extraction flours which are usually
rich in phytic acid and minerals.<span style="mso-spacerun: yes;">
</span>Effective reduction of phytic acid in foods prepared from such high
extraction flours can be obtained through sour dough fermentation.<span style="mso-spacerun: yes;"> </span>Sour dough fermentation thus appears to
make the wholemeal foods a good source of calcium, iron, zinc, and phosphorus.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">The traditional sour dough
bread (<i style="mso-bidi-font-style: normal;">Difo dabbo</i>) prepared by the
sour dough fermentation of wheat is, therefore, an effective method for
improving HCl-extractability and possibly the bioavailability of minerals, thus
improving the nutritional quality of wholemeal flours. </span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">The availability of minerals
from plant foods such as cereals and legumes is limited due to the presence of
antinutrients.<span style="mso-spacerun: yes;"> </span>Increased
extractability of minerals in wholemeal foods, especially sour dough bread, is
particularly important from a nutritional view point.<span style="mso-spacerun: yes;"> </span>Consumption of these indigenous fermented products may be
useful in preventing and ameliorating mineral deficiencies caused by their
limited bioavailability and improving the nutritional status of populations
consuming such foods.</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "CG Times"; font-size: 10.0pt;">Acknowledgements</span></b><span style="font-family: "CG Times"; font-size: 10.0pt;"></span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify; text-indent: 10.8pt;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">This study was financially
supported by the United Nations University, Tokyo, Japan and Central Food Technological
Research Institute, Mysore, India. The excellent technical assistance of
Sasikala BV is gratefully acknowledged.</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "CG Times"; font-size: 10.0pt;">References</span></b><span style="font-family: "CG Times"; font-size: 10.0pt;"></span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">5.<span style="mso-spacerun: yes;"> </span>Van Lonkhuijsen HJ and van Gelderen AW. Changes in the<span style="mso-spacerun: yes;"> </span>phytic acid contents during bread
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<span style="font-family: "CG Times"; font-size: 10.0pt;">6.<span style="mso-spacerun: yes;"> </span>Fretzdorff B and Brummer J-M. Reduction of phytic acid<span style="mso-spacerun: yes;"> </span>during breadmaking of whole meal
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<span style="font-family: "CG Times"; font-size: 10.0pt;">7.<span style="mso-spacerun: yes;"> </span>Mahajan S and Chauhan BM. Effect of natural fermentation on
the HCl-extractability of minerals from pearl millet<span style="mso-spacerun: yes;"> </span>flour. J Food Sci 1988;53:1576-1577.</span></div>
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</div>
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</span>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">9.<span style="mso-spacerun: yes;"> </span>Kelbessa U and Narasimha HV. Effect of natural fermentation
on the HCl-extractability of minerals from tef. Bull Chem Soc Ethiop
1997;11:3-10.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">10. Kelbessa U. Bioavailability
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<span style="font-family: "CG Times"; font-size: 10.0pt;">11. American Association of
Cereal Chemists. Approved Methods of Analysis of the AACC. The<span style="mso-spacerun: yes;"> </span>Association, St .Paul, MN, 1969.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">13. Fiske CH and Subbarrow Y.
The colorimetric determination of phosphorus. J. Biol. Chem 1925;66:375-400.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">14. Lindsey WL and Norwell MA.
A new DPTA-TEA soil test for zinc and iron. Agron Absts 1969;61:84.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">15. Association of Official
Analytical Chemists (AOAC). 16<sup>th</sup> edn. Official Methods of Analysis,
Washington DC, 1995.</span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">16. Snedcor GW and Cochran WG.
Statistical methods, 8th edn.<span style="mso-spacerun: yes;">
</span>Ames: Iowa State University Press, 1989.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">17. Lim PE and Tate ME. The
phytases. I. Lysolecithin-activated phytase from wheat bran. Biochem Biophys
Acta 1971;250:155-158.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">18. Lopez Y, Gordon DT and
Fields ML. <span style="display: none; mso-hide: all;"></span></span></div>
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<span style="font-family: "CG Times"; font-size: 10.0pt;">Release of phosphorus by
natural lactic acid fermentation. J Food Sci 1983;48:953-954.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">19. Mahajan S and Chauhan BM.
Phytic acid and extractable phosphorus of pearl millet as affected by natural
lactic<span style="mso-spacerun: yes;"> </span>acid fermentation. J Sci
Food Agric 1987;41:381-386.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">20. Champagne ET and Phillipy
BQ. Effects of pH on calcium, zinc and phytic acid solubilities and complexes
following <i style="mso-bidi-font-style: normal;">in vitro</i> digestions of soy
protein isolate. J Food Sci 1989;54:587-592.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">21. Hallberg L, Rossander L and
Skanberg AB. Phytates and the chelating effect of bran on iron absorption in
man. Am J Clin Nutr 1987;45:988-996.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">22. Chompreeda PT and Fields
ML. Effect of heat treatment and fermentation on the extractability of minerals
from<span style="mso-spacerun: yes;"> </span>soybean meal and corn meal
blends. J Food Sci 1984;49:566-568.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">23. Goyal R and Khetarpaul N.
Effect of fermentation on HCl- extractability of minerals from rice-defatted
soy flour blend. Food Chem 1994;50:419-422.</span></div>
<div class="MsoNormal" style="tab-stops: -56.15pt -36.0pt 0cm 3.6pt 7.2pt 10.8pt 14.4pt 18.0pt 21.6pt 25.2pt 28.8pt 32.4pt 36.0pt 39.6pt 43.2pt 46.8pt; text-align: justify;">
<span style="font-family: "CG Times"; font-size: 10.0pt;">24. Lonnerdal B, Sandberg A-S,
Sandstom B and Kunz C. Inhibitory effects of phytic acid and other inositol
phosphates on zinc and calcium absorption in suckling rats. J Nutr
1989;119:211-214.</span><span lang="EN-GB" style="font-family: "CG Times"; font-size: 10.0pt; mso-ansi-language: EN-GB;"></span></div>
</div>
Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com1tag:blogger.com,1999:blog-2026700976465083114.post-88378786430655093752013-01-27T22:51:00.002-08:002013-01-27T23:08:02.413-08:00Research Paper on Phytic Acid - 1<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white;"><span style="font-family: 'WarnockPro'; font-size: 12.000000pt; font-style: italic;">IF YOU ARE READING THIS AND FIND IT TOO LONG OR DIFFICULT TO UNDERSTAND, JUST READ THE ABSTRACT AND THE CONCLUSION OF THE PAPER...</span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: 'WarnockPro';"></span></span><span style="font-family: 'WarnockPro'; font-size: 12pt;"><span style="font-size: x-large;"> Phytate Degradation during Breadmaking: The Influence of Flour Type and Breadmaking Procedures</span></span></b><span style="font-family: 'WarnockPro'; font-size: 12.000000pt; font-style: italic;"></span></h2>
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic;">Tomaž Požrl1, Mirela KoPJar2, Irena KureNT3, Janez HrIbar1, anja JaNeš1
and Marjan SIMčIč1
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; vertical-align: 5pt;">1Department </span><span style="font-family: 'WarnockPro'; font-style: italic;">of Food Science and Technology, biotechnical Faculty, university<br />
of ljubljana Jamnikarjeva, ljubljana, Slovenia; </span><span style="font-family: 'WarnockPro'; font-style: italic; vertical-align: 5pt;">2Faculty </span><span style="font-family: 'WarnockPro'; font-style: italic;">of Food Technology, Franje
Kuhača, osijek, Croatia; </span><span style="font-family: 'WarnockPro'; font-style: italic; vertical-align: 5pt;">3žITo </span><span style="font-family: 'WarnockPro'; font-style: italic;">Prehrambena industrija d.d., ljubljana, Slovenia </span></span></div>
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<span style="font-size: large;"><b><span style="font-family: 'WarnockPro';"> Abstract</span></b></span></h3>
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<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Požrl T., Kopjar M., Kurent I., Hribar J., Janeš A., Simčič M. (2009): </span><span style="font-family: 'WarnockPro'; font-weight: 700;">Phytate degradation during
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-weight: 700;">breadmaking: The influence of flour type and breadmaking procedures. </span><span style="font-family: 'WarnockPro';">Czech J. Food Sci., </span><span style="font-family: 'WarnockPro'; font-weight: 700;">27: </span><span style="font-family: 'WarnockPro';">29–38.
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<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly
or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of
the flour type (type 500, type 850, and whole meal flour) and three different breadmaking procedures (direct, indirect,
and with sourdough addition) on phytic acid was investigated. The results showed that the flour type influenced the
phytic acid content. The phytic acid contents of flour type 500, type 850, and whole meal flour was 0.4380, 0.5756,
and 0.9460 g/100 g dm, respectively. The dough and bread prepared from flour with a higher phytic acid content also
contained higher amount of phytic acid. During fermentation and baking, degradation of phytic acid occurred. Phytic
acid was also influenced by pH. Samples of lower pH had a lower phytic acid content. Dough prepared from flour type
500 and type 850 with 10% addition of sourdough had especially low phytic acid contents, and the bread prepared
from the respective dough contained no phytic acid at all.
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-weight: 700;">Keywords: </span><span style="font-family: 'WarnockPro';">phytic acid; flour type; breadmaking procedure </span></span><br />
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<span style="font-size: large;"><span style="font-family: 'WarnockPro';"> </span>
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<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Phytic acid (myo-inositol hexaphosphoric acid) is
present in substantial quantities in a variety of plant
foodstuffs. It is the predominant form of phosphorus
in cereals, oil-seeds, and seeds of leguminous plants
and as such is the major natural phosphorus source
in animal feed (Ravindran </span><span style="font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="font-family: 'WarnockPro';">1995; Zhou &
Erdman 1995; Rickard & Thompson 1997). Phytic
acid has often been considered as an antinutrient
due to its ability to bind minerals and proteins,
either directly or indirectly, and thus change their
solubility, functionality, absorption, and digest-
ibility (Rickard & Thompson 1997; Bilgiçli </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et
al. </span><span style="color: #141314; font-family: 'WarnockPro';">2006; </span><span style="font-family: 'WarnockPro';">Dewettinck </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">2008; </span><span style="font-family: 'WarnockPro';">Frontela </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et
al. </span><span style="color: #141314; font-family: 'WarnockPro';">2008; Palacios </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">2008a, b). </span></span><br />
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<span style="font-size: large;"><span style="font-family: 'WarnockPro';">The cations of interest in this regard include zinc,
iron, calcium, and copper (Harland & Harland
1980; Weaver & Kannan 2001; Abebe </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al.
</span><span style="color: #141314; font-family: 'WarnockPro';">2007). </span><span style="font-family: 'WarnockPro';">Most phytic acid-mineral complexes are
insoluble at physiological pH, which is the main
cause of the poor bioavailability of the mineral
complexes </span><span style="color: #141314; font-family: 'WarnockPro';">(Tamim & Angel 2003). </span><span style="font-family: 'WarnockPro';">The bioavail-
ability of proteins, vitamins, and some minerals
may be restricted when complexed with phytic acid.
Tamim & Angel </span><span style="color: #141314; font-family: 'WarnockPro';">(2003) found that the order of
stability of mineral-phytate complexes was Cu2+ </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">>
</span><span style="color: #141314; font-family: 'WarnockPro';">Zn2+ </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">> </span><span style="color: #141314; font-family: 'WarnockPro';">Co2+ </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">> </span><span style="color: #141314; font-family: 'WarnockPro';">Mn2+ </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">> </span><span style="color: #141314; font-family: 'WarnockPro';">Fe2+ </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">> </span><span style="color: #141314; font-family: 'WarnockPro';">Ca2+. The stability
of the mineral complexes depends on the number
of phosphate groups on the inositol ring. Weaker
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<span style="font-size: large;"><span style="color: #141314; font-family: 'WarnockPro';">complexes are formed with lower inositol phos-
phates (Harland & Harland </span><span style="font-family: 'WarnockPro';">1980). </span><span style="color: #141314; font-family: 'WarnockPro';">Phytases are
enzymes that catalyse the degradation of phytate
to lower inositol phosphates and free inorganic
phosphorus, depending on the extent of the enzyme activity (Pandey </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">2001). </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Some practical and relatively inexpensive procedures such as soaking, germination, and fermentation are reported to reduce the phytic acid
content of legumes (Cheryan 1980). In general,
lower pH, a longer fermentation time, and a higher
yeast addition result in a more intensive degradation of phytic acid (Hesseltine 1979; Lasztity
& Lasztity 1990). During baking of bread the
degradation of phytic acid occurs due to the activation of the phytase present in flour and the
high temperatures. <br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Breadmaking is a multiphase
procedure, and the most important phases are
fermentation and baking. A high water content in
the dough increases the hydrolysis of phytic acid
(Türk & Sandberg 1992). The most important
factor is the acidity of the dough. The optimal
pH for phytase activity in wheat dough is 4.5, and
the optimal temperature is 55°C (Fretzdorff &
Brummer </span><span style="color: #141314; font-family: 'WarnockPro';">1992). </span><span style="font-family: 'WarnockPro';">The rate of hydrolysis and the
consequent decrease of the phytic acid content
depend on the phytase activity, temperature, pH,
water content, fermentation time, added enzymes,
and other parameters (Türk & Sandberg 1992;
Penella </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="font-family: 'WarnockPro';">2008). The amount of hydrolysed
phytic acid in different bread types varies between
13–100% (Lopez </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="font-family: 'WarnockPro';">2001). The addition of yeast
may increase the amount of hydrolysed phytic
acid (Türk </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="font-family: 'WarnockPro';">1996). Phytic acid hydrolysis is
a consequence of the activity of phytase which
is present in wheat and yeasts, and probably due
to the presence of the microorganisms that are
involved in dough fermentation (Giovanelli &
Polo 1994). </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">A reduction of the phytate content can be
achieved by adding exogenous phytate-degrading enzymes (Türk & Sandberg 1992; Palacios
</span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">2008a, b). Phytases are produced by a wide
range of plants, bacteria, fungi, and yeasts (Pan-
dey </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">2001). Phytases from microbial sources
are the most promising ones for the production on
a commercial level. Many of them were proven to
have good properties for their use as starters in the
breadmaking process (Palacios </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">2008b).
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Many authors report that the addition of sourdough and lactic acid bacteria with high phytate
degrading activity during the breadmaking proc</span><span style="font-family: 'WarnockPro';">ess can reduce the phytic acid content in bread
(Katina </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">2005; </span><span style="font-family: 'WarnockPro';">Corsetti & Settanni 2007;
Palacios </span><span style="color: #141314; font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">2008a, b). </span></span><br />
<span style="font-size: large;"><span style="color: #141314; font-family: 'WarnockPro';"> </span>
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<span style="font-size: large;"><span style="font-family: 'WarnockPro';">The objective of this study was to investigate
the influence of different flour types (500, 850,
and whole meal) and different breadmaking procedures (direct, indirect, and with the addition
of sourdough) on phytic acid degradation during
the bread preparation.
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-weight: 700;"><br /></span></span></div>
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-weight: 700;">MATerIAls AnD MeThoDs </span></span></h3>
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Material. </span><span style="font-family: 'WarnockPro';">The basic material was soft wheat
(hectolitre weight 82.02 kg/hl, 14% water content,
13,6% protein content, 34 ml Zeleny sedimenta-
tion value), which was milled to flour type 500,
type 850, and whole meal flour. The soft wheat
milling process took place on a Bühler AG (Uzwil,
Switzerland), commercial mill with the combina-
tion of five-and eight roller mills after 18 h of
conditioning (water content 15.5%). The yield
of whole meal flour was 99% and that of flours
78% (55% flour type 500, 23% flour type 850). All
three types of flour were prepared from the same
wheat to avoid the influence of biodiversity on the
wheat properties. From these three types of flour,
bread was prepared by three different technologi-
cal procedures. The lyophilised yeast Saf Instant
(composition: </span><span style="font-family: 'WarnockPro'; font-style: italic;">Saccharomyces cerevisiae, </span><span style="font-family: 'WarnockPro';">rehydrat-
ing agent) from S. I. Lesaffre (Marcq en Baroeul,
France) and the lyophilised starter for sourdough
La1 (composition: </span><span style="font-family: 'WarnockPro'; font-style: italic;">Pediococcus acidilacti, </span><span style="font-family: 'WarnockPro';">lactose
support, </span><span style="font-family: 'WarnockPro'; font-style: italic;">Saccharomyces cerevisiae) </span><span style="font-family: 'WarnockPro';">from Lalle-
mand S. A. (Blagnac Cedex, France) were used.
Ash content, protein content, and falling number
are presented in Table 1. </span></span><br />
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Breadmaking procedure. </span><span style="font-family: 'WarnockPro';">The ingredients for
all bread samples were mixed in an Diosna SP
12 spiral mixer (Diosna Dierks & Söhne, GmbH,
Osnabrück, Germany) for 6 min in 15 rpm bowl
and a 105 rpm spiral velocity, and then for 3 min in
30 rpm bowl and at 210 rpm spiral velocity. After
mixing, the dough rested in the mixer bowl for
20 minutes. It was then divided (500 g) and put in
moulds for fermentation and baking. Fermentation
took place in Gostol-Gopan fermentation cham-
ber FK (Gostol-Gopan, Nova Gorica, Slovenia) at
76% relative humidity. For baking, a Miwe aero
CS oven (Miwe Michael Wenz GmbH, Arnstein,
Germany) was programmed as follows: 5 min at
230°C with steaming, than 20 min at 190°C, and
4 min at 200°C. </span></span><br />
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<span style="font-size: large;"><span style="font-family: 'WarnockPro';"></span><span style="font-family: 'WarnockPro';">Sourdough was prepared from all three types of
flour as follows: 1000 g of flour, 1500 g of water,
and 1 g of lyophilised starter for sourdough were
mixed and fermented for 20 h at a temperature of
32°C. The pH value of the sourdough was 3.8. </span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';"> </span>
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Direct breadmaking procedure. </span><span style="font-family: 'WarnockPro';">In the direct
breadmaking procedure, the dough rested after
mixing in the mixer bowl for 20 min and then fer-
mented for 30 min in the fermentation chamber. In
one experiment, the fermentation was conducted
at 20°C, and in another at 30°C. The dough formula
was the following: flour (1000 g), water (680 g),
yeast (20 g), salt (25 g), and sugar (20 g). The dough
temperature in the first experiment was 20°C and
in the second 30°C. After mixing, fermentation and
baking, samples for analyses were taken. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Indirect breadmaking procedure. </span><span style="font-family: 'WarnockPro';">The indirect
breadmaking procedure was a procedure with pro-
longed fermentation, where – after mixing – the
dough rested in the mixer bowl for 20 min and
fermented for 30 min in the fermentation chamber
at 20°C. After mixing and a short fermentation,
samples for analysis were taken. The prolonged
fermentation in the first experiment lasted for 3 h
and in the second for 6 h at 20°C. Every hour the
dough was kneaded and samples for analysis were
taken. The dough formula was the following: flour
(2000 g), water (1340 g), yeast (40 g), salt (50 g), and
sugar (40 g). The dough temperature was 20°C. After
baking, samples for analysis were taken again. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Procedure with sourdough addition. </span><span style="font-family: 'WarnockPro';">The third
breadmaking procedure involved the addition
of 5% or 10% of sourdough to the dough. The
dough formula was the following: flour (900 g if
10% of sourdough was added and 950 g if 5% of
sourdough was added), sourdough (100 g if 10% of
sourdough was added and 50 g if 5% of sourdough
was added), water (680 g), yeast (20 g), salt (25 g),
and sugar (20 g). After mixing, the dough rested
in the mixer for 20 min and fermented for 30 min
in the fermentation chamber at 20°C. The dough
temperature was 20°C. After mixing, fermentation
and baking, samples for analysis were taken. </span></span><br />
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Sampling. </span><span style="font-family: 'WarnockPro';">All samples for phytic acid determina-
tion were frozen by submerging in liquid nitrogen,
packed in PE bags, and stored in a freezer at –25°C
for a week until analysis. The determination of dry
matter and pH was conducted immediately after
the baking and cooling of the bread. Dry matter,
pH, and phytic acid content were determined in
all samples (flour, dough, fermented dough, and
baked bread, bread crust and crumb). Bread crust
and crumb were taken as separate samples. Bread
crust and crumb were separated with a sharp knife
approximately 3 mm from the upper part of the
mould type of bread on the border of the intensive
brown colour change.
</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Determination of dry matter. </span><span style="font-family: 'WarnockPro';">Dry matter (dm)
was determined indirectly according to Amtlichen
Sammlung von Untersuchungsverfahren, Methode
L 17.00–1 (1982). Most results are expressed on
the dry matter basis.
</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Determination of pH. </span><span style="font-family: 'WarnockPro';">pH was determined by
a potentiometric method, according to AOAC
Official Method 943.02 (1995).
</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Determination of phytic acid content. </span><span style="font-family: 'WarnockPro';">Phytic
acid was measured on an HP 8453 spectrophotom-
eter using the colorimetric method according to
</span><span style="font-family: 'WarnockPro';">Haugh and Lantzsch </span><span style="font-family: 'WarnockPro';">(1983) at 519 nm with
slight modifications. The phytic acid in samples
was extracted with a solution of HCl (0.4M) and
precipitated with a solution of FeIII (ammonium
iron (III) sulphate ·12 H2O).The results are ex-
pressed as g phytic acid/100 g dry matter. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic; font-weight: 700;">Statistical analyses. </span><span style="font-family: 'WarnockPro';">The data obtained in deter-
mination of the dry matter content, pH, and phytic
acid content were statistically analysed by means
of the program package SAS/STAT (SAS Software.
Vers. 8.01, 1999). The results were expresed as
mean values of four replicates ± standard deviation.
A multivariate analysis of variance (MANOVA)
with the interaction by the GLM procedure was
used. The means for the experimental groups were
obtained using the Duncan procedure and were
compared at 5% probability level. The relation-
ships between pH values and PA contents were
</span></span>
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">assessed by Pearson correlation coefficients, using
the CORR procedure. </span></span><br />
<br />
<h3 style="text-align: left;">
<span style="font-size: large;"><span style="font-family: 'WarnockPro';"></span><span style="font-family: 'WarnockPro'; font-weight: 700;">resulTs AnD DIscussIon
</span></span>
</h3>
<div class="layoutArea">
<div class="column">
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">The phytic acid contents of flour types 500, 850,
and whole meal flour were 0.4380 g/100 g dm,
0.5756 g/100 g dm, and 0.9460 g/100 g dm, re-
spectively. Comparing the results for the phytic
acid content of the flours with those of dough and
bread prepared from the respective flours, it can be
seen that dough and bread (Tables 2–4) prepared
from flour with a higher phytic acid content also
contained higher amounts of phytic acid, regard-
less of the breadmaking procedure.
</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-weight: 700;">Direct breadmaking procedure
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">The direct breadmaking procedure was con-
ducted at two fermentation temperatures, 20°C and
30°C. Table 2 presents the results obtained for dry
matter content, pH, and phytic acid content in all
samples (dough, dough after fermentation, bread
crumb and crust) prepared from all three types
of flour (type 500, 850, and whole meal flour) by
the direct breadmaking procedure. The dry matter
content of the samples investigated was the lowest
in dough regardless of the flour type used at both
fermentation temperatures. The highest dry matter
content was found in bread crust, also regardless
of the flour type and fermentation temperature.
Fermentation temperature did not have so pro-
nounced an influence on the dry matter content
of dough, fermented dough and bread crumb as
it had on bread crust. There was a significant dif-
ference in the dry matter content between bread
crust prepared with flour type 850 and whole meal
flour at 20°C and 30°C. Bread crust prepared from
flour type 500 had the same dry matter content
(69.9%) regardless of the fermentation tempera-
ture, 20°C or 30°C.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">In the case of pH, the results it show that pH
values were the highest in dough, then followed by
dough after fermentation, the crumb of bread, and
the lowest values were found in the crust regardless
of the flour type used. Also, it can be seen that the
type of flour had an influence on the pH of samples.
The lowest pH values were in the samples prepared
with flour type 500 while the highest values were
in the samples prepared with whole meal flour
when fermentation was conducted at 20°C. When
fermentation was conducted at 30°C, the same
</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="column">
<span style="font-size: large;">
</span><span style="font-size: large;"><span style="font-family: 'WarnockPro';">tendency was observed. The lowest pH values were
found in the samples prepared with flour type 500
and the highest values in the samples prepared with
whole meal flour. The temperature of fermentation
had an influence on pH, and from the results it can
be seen that the samples fermented at 20°C had a
higher pH than those fermented at 30°C, regardless
of the flour type.
</span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span style="font-family: 'WarnockPro';">The results presented in Table 2 reveal that the
fermentation temperature influenced the phytic
acid content since all samples prepared at 20°C had
a higher phytic acid content than those prepared
at 30°C. The type of flour used for the sample
preparation had a very high influence on the phytic
acid content. All samples prepared from flour type
500 had the lowest phytic acid content, while the
samples prepared from whole meal flour had the
highest phytic acid content. The highest phytic
acid content was found in dough regardless of the
fermentation temperature and flour type, followed
by fermented dough, bread crumb, while the lowest
phytic acid content was found in bread crust.
</span></span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-weight: 700;">Indirect breadmaking procedure
</span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span style="font-family: 'WarnockPro';">The indirect breadmaking procedure is a process
with prolonged fermentation. Fermentation was
conducted at 20°C for 6 hours. The results for the
dry matter content, pH, and phytic acid content
in the samples made from all three types of flour
(type 500, 850 and whole meal flour) prepared by
the indirect breadmaking procedure at the fermen-
tation temperature 20°C are presented in Table 3.
The lowest dry matter content was found in dough,
followed by fermented dough and bread crumb,
and the highest dry matter content was found
in bread crust regardless of the flour type used.
The difference in the dry matter content during
fermentation was also determined every hour for
6 hours. At the beginning (fermented dough after
1 h), the lowest dry matter content was found but
during fermentation it increased, regardless of the
flour type used, so it can be concluded that the
fermentation time had an influence on the dry mat-
ter content of fermented dough. The fermentation
time of 3 or 6 h, did not influence the dry matter
content of bread crumb, while it did influence the
dry matter content of bread crust.
</span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span style="font-family: 'WarnockPro';">As to pH, dough had the highest pH value; dur-
ing fermentation the pH decreased, and it also
decreased after the baking of bread. The type
of flour had a significant influence on the pH of</span></span>
<br />
<div class="layoutArea">
<div class="column">
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">samples. The samples prepared from whole meal
flour had the highest pH, while the sample prepared
from flour type 500 had the lowest pH.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Dough had the highest phytic acid content.
During 6-h fermentation, the phytic acid content decreased in dough made from all types of
flour. Bread crumb and especially bread crust had
low phytic acid contents. The flour type had a
very strong influence on the phytic acid content
in all samples, from dough to bread. Flour type
500 samples had the lowest phytic acid contents,
while those prepared from whole meal flour had
the highest contents of phytic acid. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-weight: 700;">Breadmaking procedure with sourdough
addition
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Table 4 presents the results obtained for the third
breadmaking procedure where sourdough (5% and
10%) was added. The fermentation temperature was
20°C and the samples were made of all three types
of flour. The dry matter content was the lowest in
the dough, followed by the fermented dough and
bread crumb, and the highest dry content was in
bread crust, regardless of sourdough addition. All
samples with 10% of sourdough addition, except
bread crust, had a higher dry matter content than
those prepared with 5% sourdough addition. The
bread crust made with 10% sourdough addition had
a 2% lower dry matter content than that prepared
with 5% sourdough addition. The flour type also
influenced the dry matter content. With the samples
prepared at 5% sourdough addition, the highest dry
matter content was found in those prepared from
whole meal flour, while the samples prepared with
flour type 500 had the lowest dry matter content.
The samples prepared with 10% sourdough addition
did not have the same tendency. In this case, the
samples prepared from whole meal flour had the
lowest dry matter content, while those prepared
from flour type 500 had the highest one. The only
exception was bread crust.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">pH was the highest in the dough and decreased
with fermentation and baking, regardless of the
sourdough addition. The samples with 10% of
sourdough addition had a lower pH than those
with 5% of sourdough addition. The flour type
also influenced pH. Type 500 flour samples had
the lowest pH, while those prepared from whole
meal flour samples had the highest pH.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">The highest content of phytic acid was found
in dough, regardless of the bread type and sour-
</span></span></div>
<div class="column">
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">dough addition. As was the case with the samples
prepared by the direct and indirect breadmaking
procedures, the same tendency could be observed
with those prepared with sourdough addition. The
samples prepared with flour type 500 had the low-
est phytic acid content, while the highest phytic
acid content was found in the samples prepared
with whole meal flour. The addition of 10% of
sourdough caused a very high decrease of phytic
acid content in all samples. Interestingly, in some
samples (fermented dough prepared from flour
type 500, bread crumb and bread crust prepared
from type 500 and type 850 flour) phytic acid was
not detected at all. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-weight: 700;">comparison of breadmaking procedures
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Comparing the dry matter contents of dough,
fermented dough, and bread crumb prepared by
all three breadmaking procedures investigated
(direct, indirect, and with sourdough addition),
it is obvious that the samples prepared with the
addition of sourdough had a higher dry matter
content than those prepared by the direct and
indirect procedures. Interestingly, the bread crust
prepared with the addition of sourdough had a
much lower dry matter content than the bread
crust of the samples prepared by the direct and
indirect procedures.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">pH in all samples prepared with the use of sour-
dough addition had lower values than in the samples
prepared by the direct and indirect procedures.
pH was especially low when a higher amount of
sourdough was added.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">As to the phytic acid content, the samples pre-
pared with the addition of sourdough had a lower
content of it than the other samples. With 10%
sourdough addition, phytic acid content signif-
icantly decreased. The degradation </span><span style="color: #141314; font-family: 'WarnockPro';">of phytate
during wheat bread making has been intensively
investigated (Fretzdorff & Brummer 1992; Türk
& Sandberg </span><span style="font-family: 'WarnockPro';">1992). </span><span style="color: #141314; font-family: 'WarnockPro';">During the transformation
of flour into dough and finally into bread, the
phytate content decreases as a consequence of
the activity of native phytase. The reduction of
the phytate content during bread making depends
on the phytase action, which in turn is influenced
by several other factors, such as the degree of
flour extraction, proofing time and temperature,
acidity of the dough, yeast, enzymes added to the
dough, and the presence of calcium salts (Türk &
Sandberg </span><span style="font-family: 'WarnockPro';">1992). </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';"></span><span style="color: #141314; font-family: 'WarnockPro';">Fretzdorff and Brummer (1992) found that
pH was the most important factor in reducing the
content of phytic acid during bread making as phytic
acid in doughs with pH 4.3 to 4.6 was more effectively reduced than in doughs with higher pH.
</span></span>
<br />
<div class="layoutArea">
<div class="column">
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">The correlation between pH and phytic acid
content can be made. The results showed that the
samples with higher pH had higher phytic acid
contents, so it can be concluded that phytic acid
content depends on the pH of the sample. A very
high correlation was found between the pH value
and phytic acid content (r = 0.93, </span><span style="font-family: 'WarnockPro'; font-style: italic;">P </span><span style="font-family: 'WarnockPro';">< 0.0001). In
all samples with a lower pH, phytic acid content
was also lower. The influence of lower pH could be
observed especially when sourdough was added.
With a low (5%) addition of sourdough, the de-
crease of phytic acid content in dough was up to
0.10 g/100 g dm, and with a higher (10%) addition
of sourdough even a higher decrease occurred of
phytic acid content in dough, up to 0.50 g/100 g
dm according to the flour type tested. </span><span style="color: #141314; font-family: 'WarnockPro';">Bread mak-
ing with the addition of sourdough may result in
more suitable pH conditions for the degradation
of phytate by endogenous phytases, and the sour-
dough may also be a source of microbial phytases.
Lopez </span><span style="font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="font-family: 'WarnockPro';">(2001) </span><span style="color: #141314; font-family: 'WarnockPro';">found that the phytate content
was more efficiently reduced in wheat sourdough
bread (62%) as compared to yeast fermented bread
(38%). Furthermore, prolonged fermentation with
sourdough increased acidification and led to an
improved solubility of magnesium and phospho-
rus. Reale </span><span style="font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">(2004) also found an increased
degradation of phytic acid in sourdough wheat
bread made with the use of a long fermentation
time as compared to yeast fermented bread using
a short fermentation time.
</span></span><br />
<span style="font-size: large;"><span style="color: #141314; font-family: 'WarnockPro';">Leenhardt </span><span style="font-family: 'WarnockPro'; font-style: italic;">et al. </span><span style="color: #141314; font-family: 'WarnockPro';">(2005) also showed that a
slight acidification to pH 5.5 of bread dough by
either sourdough or lactic acid addition promoted
a significant phytate breakdown.
</span></span><br />
<br />
<h3 style="text-align: left;">
<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-weight: 700;">conclusIon
</span></span></h3>
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">In this study, phytic acid degradation was investigated in the dependence on the flour type (500,
850, whole meal flour) and different bread making
procedures (direct, indirect, and with sourdough
addition). During breadmaking, the degradation
of phytic acid occurred, its level depending on the
initial phytic acid content. The flour type influenced
the phytic acid content. The highest phytic acid
content was found in the samples prepared from
</span></span></div>
<div class="column">
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">whole meal flour, while those prepared from flour
type 500 had the lowest content of it. pH had a
significant influence on phytic acid degradation.
The samples with lower pH had lower phytic acid
contents, which was especially noticeable in the
samples prepared with sourdough addition. The
fermentation temperature in the direct breadmaking
procedure also influenced the phytic acid content.
When a higher (30°C) fermentation temperature was
used, the phytic acid content was lower. The amount
of the added sourdough also influenced the phytic
acid content. The higher addition of sourdough
resulted in a lower phytic acid content. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';"> </span>
</span><br />
<div class="column">
<h3 style="text-align: left;">
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</span></span></h3>
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<span style="font-size: large;"><span style="font-family: 'WarnockPro'; font-style: italic;">Corresponding author:
</span></span></div>
<div class="column">
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Pandey A., Szakacs G., Soccol C., Rodriguez-Leon
J., Soccol V. (2001): Production, purification and
properties of microbial phytases. Bioresource Tech-
nology, </span><span style="font-family: 'WarnockPro'; font-weight: 700;">77: </span><span style="font-family: 'WarnockPro';">203–214.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Penella J.M., Collar C. (2008): Effect of wheat bran
and enzyme addition on dough functional perform-
ance and phytic acid levels in bread. Journal of Cereal
Science, </span><span style="font-family: 'WarnockPro'; font-weight: 700;">48: </span><span style="font-family: 'WarnockPro';">715–721.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Ravindran V., Bryden W.L., Kornegay E.T. (1995):
Phytates: occurrence, bioavailability and implications
in poultry nutrition. Poultry and Avian Biology Review,
</span><span style="font-family: 'WarnockPro'; font-weight: 700;">6: </span><span style="font-family: 'WarnockPro';">125–143.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Reale A., Mannina L., Tremonte P., Sobolev A.P.,
Succi M., Sorrentino E., Coppola R. </span><span style="color: #141314; font-family: 'WarnockPro';">(2004):
</span><span style="font-family: 'WarnockPro';">Phytate degradation by lactic acid bacteria and yeasts
during the wholemeal dough fermentation: a 31P NMR
study. </span><span style="color: #141314; font-family: 'WarnockPro';">Journal of Agricultural and Food Chemistry,
</span><span style="color: #141314; font-family: 'WarnockPro'; font-weight: 700;">52: </span><span style="color: #141314; font-family: 'WarnockPro';">6300–6305.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Rickard E.S., Thompson L.U. (1997): Interactions
and effects of phytic acid. In: Antinutrients and Phy-
tochemicals in Foods. American Chemical Society,
Washington.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Tamim N.M., Angel R. </span><span style="color: #141314; font-family: 'WarnockPro';">(2003): </span><span style="font-family: 'WarnockPro';">Phytate phosphorus
hydrolysis as influenced by dietary calcium and micro-
mineral source in broiler diets. </span><span style="color: #141314; font-family: 'WarnockPro';">Journal of Agricultural
and Food Chemistry, </span><span style="color: #141314; font-family: 'WarnockPro'; font-weight: 700;">51: </span><span style="color: #141314; font-family: 'WarnockPro';">4687–4693.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Türk M., Carlsson N.G., Sandberg A.S. (1996): Re-
duction in the levels of phytate during wholemeal
bread making; effect of yeast and wheat phytases.
Journal of Cereal Science, </span><span style="font-family: 'WarnockPro'; font-weight: 700;">23: </span><span style="font-family: 'WarnockPro';">257–264.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Türk M., Sandberg A.S. (1992): Phytate degradation
during breadmaking: Effect of phytase addition. Jour-
nal of Cereal Science, </span><span style="font-family: 'WarnockPro'; font-weight: 700;">15: </span><span style="font-family: 'WarnockPro';">281–294.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Weaver C.M., Kannan S. </span><span style="color: #141314; font-family: 'WarnockPro';">(2001): Phytate and min-
eral bioavailability. In: Reddy N.R. Sathe S.K.: Food
Phytates. CRC Press, Boca Raton: 211–223.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Zhou J.R., Erdman, J.W. (1995): Phytic acid in health
and disease. Critical Review of Food Science and Nutrition, </span><span style="font-family: 'WarnockPro'; font-weight: 700;">35: </span><span style="font-family: 'WarnockPro';">495–508.
</span></span><br />
<span style="font-size: large;"><span style="font-family: 'WarnockPro';">Received for publication July 28, 2008
Accepted after corrections January 8, 2008
</span></span></div>
</div>
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<span style="font-size: large;"><span style="font-family: 'WarnockPro';">M. Sc. Food. Tech Tomaž Požrl, University of Ljubljana Jamnikarjeva, Biotechnical Faculty,
Department of Food Science and Technology, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
tel./fax: + 386 142 311 61, e-mail: tomaz.pozrl@bf.uni-lj.si
</span></span></div>
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Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-12661303008001003292013-01-19T23:38:00.001-08:002013-01-19T23:38:36.139-08:00Upper Crust TechniqueSharing with a friend on a lovely Sunday about my work. <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-YzPWX3Q7CNQ/UPue67XEGyI/AAAAAAAAAaM/9_XajO5A6Ho/s640/blogger-image-1644312084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-YzPWX3Q7CNQ/UPue67XEGyI/AAAAAAAAAaM/9_XajO5A6Ho/s640/blogger-image-1644312084.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-GMM80NbqpQc/UPue-DBaHOI/AAAAAAAAAaY/OB2ypeAmS8Q/s640/blogger-image--1768917055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-GMM80NbqpQc/UPue-DBaHOI/AAAAAAAAAaY/OB2ypeAmS8Q/s640/blogger-image--1768917055.jpg" /></a></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-45302187179139055712012-11-03T22:22:00.001-07:002012-11-14T17:27:26.843-08:00YeastYeast is a major contributor to the taste of bread. It develops, during fermentation, aromatic compounds that we find in the bread.<br />
If the amount of instant yeast is superior to 1% incorporation relative to the flour, it's taste is discernible in the bread.<br />
If a small amount of yeast is incorporated (about 0.3%), we can extend the fermentation time, especially during bulk fermentation. The taste of the bread will be more intense.<br />
(In Malaysia, common biological yeast are found in dry & instant form. In Europe, common biological yeast are found in fresh & instant form. Rule of thumb is 1:3)<div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-TbI5VkP-jRo/UJX-z0jW7NI/AAAAAAAAAYc/C5E1DzQGigo/s640/blogger-image--85618586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-TbI5VkP-jRo/UJX-z0jW7NI/AAAAAAAAAYc/C5E1DzQGigo/s640/blogger-image--85618586.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-6Mkw2l2Ho34/UJX-0yT2__I/AAAAAAAAAYk/Yladju_5THU/s640/blogger-image-1500364031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-6Mkw2l2Ho34/UJX-0yT2__I/AAAAAAAAAYk/Yladju_5THU/s640/blogger-image-1500364031.jpg" /></a></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0Viva Residency Viva Residency, Jalan Ipoh, 3rd Mile Jalan Ipoh, Kuala Lumpur3.177931 101.685409tag:blogger.com,1999:blog-2026700976465083114.post-74804930179898381102012-10-23T05:50:00.001-07:002012-10-25T02:51:01.627-07:00A matured liquid natural leaven.natural leaven chef 100gm<br />
non-treated whole wheat flour or atta flour 1000gm<br />
filtered water 1500gm<br />
once noticed bubbles and volume increased, the leaven is ready! <br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-vnmpP0pmeFw/UIaSk_qq37I/AAAAAAAAAYM/Xxba3HYsiF0/s640/blogger-image--417131084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-vnmpP0pmeFw/UIaSk_qq37I/AAAAAAAAAYM/Xxba3HYsiF0/s640/blogger-image--417131084.jpg" /></a></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-53790859886858351852012-10-04T12:13:00.002-07:002012-10-25T02:51:52.471-07:00Workshop on Taste of Bread.<div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif;"><b><span style="color: red; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: small;">Discover the bread "Le goût du pain" with Tommy Le Baker</span><span style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif;"><br />
</span><span style="color: black;">16 October at 6.00pm to 7.30pm</span></b></span><br />
<span style="color: #666666; font-family: Verdana, Arial, Helvetica, sans-serif;">How to taste the bread, what's the difference with all the breads in our supermarket? Discover the different fabrication, aspects, smells…<br />
RM 10 by registration.<br />
Venue: Alliance Française de Kuala Lumpur <br />
15, Lorong Gurney, off Jalan Semarak, 54100 KL</span></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-15451075071915722182012-08-17T04:21:00.001-07:002012-08-17T04:23:41.668-07:00Recipe : walnut tart (one of my best selling tart)very simple...<br />
butter 350gm/ sugar 250gm/ 6 eggs/ ground hazelnut 150gm/ walnut 100gm/ flour 40gm only. <br />
Mix everything and crushed the walnut in. Spread onto a sweet pie crust. Bake 45min at 180. ;)<div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-_bdnwOR5fIQ/UC4pu_iyb9I/AAAAAAAAAX8/-Ex0KDelEJc/s640/blogger-image-1168354347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-_bdnwOR5fIQ/UC4pu_iyb9I/AAAAAAAAAX8/-Ex0KDelEJc/s640/blogger-image-1168354347.jpg" /></a></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-57122082439612795002012-08-10T04:19:00.002-07:002012-10-25T02:53:21.090-07:00What should you look for when buying artisan bread?<div dir="ltr" style="text-align: left;" trbidi="on">There are five major criteria to consider when buying a quality bread:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-H_6Akp_J4y4/Tova_RG_uyI/AAAAAAAAATI/5seMG4I70Hc/s1600/blogger-image--1885718765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-H_6Akp_J4y4/Tova_RG_uyI/AAAAAAAAATI/5seMG4I70Hc/s320/blogger-image--1885718765.jpg" width="320" /></a></div><br />
<b>Colour</b>: This deals primarily with the exterior colour of the loaf. The loaf should be evenly baked and exhibit a warm golden colour, much like the wheat from which it is made.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-L8KzzbvNwsk/TubvL54pe4I/AAAAAAAAATw/pnQQFG39lxI/s1600/Champ+de+Ble%25CC%2581s+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-L8KzzbvNwsk/TubvL54pe4I/AAAAAAAAATw/pnQQFG39lxI/s320/Champ+de+Ble%25CC%2581s+001.jpg" width="320" /></a></div><br />
<b>Aroma:</b> Bread should contain the sweet, nutty aroma of wheat. If you detect unnatural aromas resembling ammonia or cleaning agents, these come from dough enhancers and additives.<br />
<br />
<b>Weight:</b> The weight of the loaf should be in proportion to its size. An oversized loaf that weighs almost nothing is generally filled with air and has been made with volume increasing dough enhancers or additives.<br />
<br />
<b>Crumb: </b>The inside of the loaf should contain numerous irregular holes that are evenly distributed, yet be sturdy enough to hold your favourite toppings or spreads without falling apart. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Y7xRX1_z0VY/TqEoOe-asjI/AAAAAAAAASg/HCDdcsauhd8/s1600/photo-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Y7xRX1_z0VY/TqEoOe-asjI/AAAAAAAAASg/HCDdcsauhd8/s320/photo-2.JPG" width="239" /></a></div><br />
<b>Flavour:</b> You should taste the nutty flavour of roasted wheat and grains as opposed to the flavours of sugars, eggs or preservatives. When you taste quality bread, it should be enjoyable without anything on it and have a delicious flavour of its own. </div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-55330804670280336532012-05-28T21:41:00.000-07:002012-05-29T20:21:49.712-07:00Steps in Breadmaking<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
<span style="font-size: small;"><span class="" id="result_box" lang="en"><span class="hps"></span></span><span class="" id="result_box" lang="en"><span class="hps">Making French bread</span> <span class="hps">requires</span> <span class="hps alt-edited">the enchainement</span> <span class="hps">phase</span> <span class="hps alt-edited">that is</span> <span class="hps alt-edited">clearly distinct</span> <span class="hps alt-edited">in a logical sequence:</span></span></span></h2>
<ol style="text-align: left;">
<li><h3 style="text-align: left;">
<span class="" id="result_box" lang="en"><span class="hps alt-edited">Les Matières Premières (The dosage of raw ingredients)</span></span><span class="" id="result_box" lang="en"><span class="hps alt-edited"> </span></span><span class="" id="result_box" lang="en"><span class="hps alt-edited"> </span></span></h3>
</li>
<li><h3 style="text-align: left;">
<span class="" id="result_box" lang="en"><span class="hps alt-edited">Le Pétrissage (The kneading process) </span></span></h3>
</li>
<li><h3 style="text-align: left;">
<span class="" id="result_box" lang="en"><span class="hps alt-edited">Le Pointage or Piquage (The fermentation process: phase 1) </span></span></h3>
</li>
<li><h3 style="text-align: left;">
<span class="" id="result_box" lang="en"><span class="hps alt-edited">Le Divisage (The scaling process) </span></span></h3>
</li>
<li><h3 style="text-align: left;">
<span class="" id="result_box" lang="en"><span class="hps alt-edited">La Détente (The fermentation process : phase 2) </span></span></h3>
</li>
<li><h3 style="text-align: left;">
<span class="" id="result_box" lang="en"><span class="hps alt-edited">Le Façonnage (The shaping process)</span></span></h3>
</li>
<li><h3 style="text-align: left;">
<span class="" id="result_box" lang="en"><span class="hps alt-edited">L'appret (The proofing process)</span></span></h3>
</li>
<li><h3 style="text-align: left;">
<span class="" id="result_box" lang="en"><span class="hps alt-edited">La Cuisson (The baking process). </span></span></h3>
</li>
</ol>
<h3 style="text-align: left;">
<span class="" id="result_box" lang="en"><span class="hps alt-edited"> </span></span><span class="" id="result_box" lang="en"><span class="hps alt-edited"></span></span><span class="" id="result_box" lang="en"><span class="hps alt-edited"> </span></span><span class="" id="result_box" lang="en"><span class="hps alt-edited"> </span></span></h3>
</div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-21497078643644860862012-02-02T22:16:00.000-08:002012-10-25T02:54:12.391-07:00Poolish pre-ferment<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rI4_mMcmnLE/Tyt0dNTqRQI/AAAAAAAAAWQ/6JoP-qUvOZ4/s1600/IMG_0752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-rI4_mMcmnLE/Tyt0dNTqRQI/AAAAAAAAAWQ/6JoP-qUvOZ4/s640/IMG_0752.JPG" width="478" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Poolish debut</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JFUC3j4qlJk/TytxNUWyvSI/AAAAAAAAAV0/WsCsEZla2xg/s1600/IMG_0754.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-JFUC3j4qlJk/TytxNUWyvSI/AAAAAAAAAV0/WsCsEZla2xg/s640/IMG_0754.JPG" width="478" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Poolish matured</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;">j</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr></tbody></table><span style="font-size: large;"><span class="" id="result_box" lang="en"><span class="hps gt-trans-draggable">This</span> <span class="hps gt-trans-draggable">is</span> <span class="hps gt-trans-draggable">a process</span> <span class="hps gt-trans-draggable">that allows for longer</span> <span class="hps gt-trans-draggable">traditional</span> <span class="hps gt-trans-draggable">fermentation time</span><span class="gt-trans-draggable">, so</span> <span class="hps gt-trans-draggable">provide time</span> <span class="hps gt-trans-draggable">for the compounds</span> <span class="hps gt-trans-draggable">responsible for</span> <span class="hps gt-trans-draggable">flavor</span><span class="gt-trans-draggable"> to develop.</span> <span class="hps gt-trans-draggable">It is characterized by</span> <span class="hps gt-trans-draggable">preparing</span> <span class="hps gt-trans-draggable">a mixture</span> <span class="hps gt-trans-draggable">of</span> <span class="hps gt-trans-draggable">water</span>, <span class="hps gt-trans-draggable">flour</span> <span class="hps gt-trans-draggable">in</span> <span class="hps gt-trans-draggable">equal parts and yeast</span><span class="gt-trans-draggable">,</span> <span class="hps gt-trans-draggable">several hours</span> <span class="hps gt-trans-draggable">in advance</span><span class="gt-trans-draggable">.</span> <span class="hps gt-trans-draggable">The strength</span> <span class="hps gt-trans-draggable">of the paste</span> <span class="hps gt-trans-draggable">will increase</span><span class="gt-trans-draggable">.</span> <span class="hps gt-trans-draggable">The</span> <span class="hps gt-trans-draggable">breads</span> <span class="hps gt-trans-draggable">obtained</span> from a poolish pre-ferment would be <span class="hps gt-trans-draggable">more pleasant</span> in <span class="hps gt-trans-draggable">taste</span> <span class="hps gt-trans-draggable">and</span> <span class="hps gt-trans-draggable">gives a distinctive</span> <span class="hps gt-trans-draggable">character</span> <span class="hps gt-trans-draggable">without</span> <span class="hps gt-trans-draggable">acid</span><span class="gt-trans-draggable">.</span> <span class="hps gt-trans-draggable">The crumb is</span> <span class="hps gt-trans-draggable">very</span> <span class="hps gt-trans-draggable">open and irregular</span><span class="gt-trans-draggable">.</span></span></span><br />
<br />
<span style="font-size: large;"><span class="" id="result_box" lang="en"><span class="gt-trans-draggable"></span></span><span class="" id="result_box" lang="en"><span class="gt-trans-draggable"><br />
</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
</div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-47777305267197205002012-01-10T09:46:00.000-08:002012-01-10T10:04:21.630-08:00Fortune Dragon Stollen, Chinese New Year Special 2012<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6JeTyx-2S70/Twx4IUXLZJI/AAAAAAAAAUo/Y17aCh_yGFY/s1600/IMG_0642.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-6JeTyx-2S70/Twx4IUXLZJI/AAAAAAAAAUo/Y17aCh_yGFY/s640/IMG_0642.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2012 Chinese New Year Special, Wang Long Bing 旺龙饼</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wyaZQY8bG74/Twx4OGiHstI/AAAAAAAAAUw/pX0v6W4GveU/s1600/IMG_0648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-wyaZQY8bG74/Twx4OGiHstI/AAAAAAAAAUw/pX0v6W4GveU/s640/IMG_0648.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Stollen pastry pineapple </td></tr>
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<br /></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-71371864853852918512011-12-28T08:15:00.000-08:002012-01-23T09:41:01.682-08:00Galette des Rois. Three Kings Cake.<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LcSWA8CYJ38/Twx3bbGnJrI/AAAAAAAAAUg/WWRcYfj3dRg/s1600/Image+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-LcSWA8CYJ38/Twx3bbGnJrI/AAAAAAAAAUg/WWRcYfj3dRg/s640/Image+2.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Galette des rois 2012</td></tr>
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<span style="font-size: large;">A king cake (sometimes rendered as kingcake, kings' cake, king's cake, or three kings cake) is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with Mardi Gras and Carnival. It is popular in Christmas season in France, BelgiumSwitzerland (galette or gâteau des Rois), Portugal (bolo rei), Spain and Spanish America (roscón or rosca de reyes and tortell in Catalonia), Greece and Cyprus (vasilopita) and Bulgaria (banitsa). In the United States, which celebrates Carnival in the Southeastern region, it is associated instead with Mardi Gras traditions.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-D9gYsqEiDlQ/Tx2bPSQVCvI/AAAAAAAAAVc/wg6w2NY5jmc/s1600/IMG_0845.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="http://2.bp.blogspot.com/-D9gYsqEiDlQ/Tx2bPSQVCvI/AAAAAAAAAVc/wg6w2NY5jmc/s640/IMG_0845.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The last 4 Galettes of the season.</td></tr>
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</div>
<br />
Customer feedback..."Not I say wan" : <br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>"OMG! It taste like a french Lou Poh Peng!!!" </i></span></span></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com1tag:blogger.com,1999:blog-2026700976465083114.post-68796688401160876242011-12-25T20:08:00.000-08:002012-01-10T10:02:05.150-08:00The history of Stollen<div dir="ltr" style="text-align: left;" trbidi="on">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--0TqyiR9Y0Y/Twx6vm2dFBI/AAAAAAAAAU8/kGXAKOPbL6k/s1600/IMG_0503.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/--0TqyiR9Y0Y/Twx6vm2dFBI/AAAAAAAAAU8/kGXAKOPbL6k/s640/IMG_0503.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christstollen 2011</td></tr>
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<a href="http://1.bp.blogspot.com/-MIHct0QHkBM/Twx7q7xcC4I/AAAAAAAAAVI/ynFA18TSX7A/s1600/DSC03342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-MIHct0QHkBM/Twx7q7xcC4I/AAAAAAAAAVI/ynFA18TSX7A/s640/DSC03342.jpg" width="424" /></a></div>
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">The Christstollen (Stollen - originally Striezel )<b></b><i></i></span></div>
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<span style="font-size: large;">The history of the Dresden type Christmas Stollen goes back to the 15<sup>th</sup> century. The Stollen was designed to symbolize the Infant Jesus wrapped in swaddling clothes.
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<span style="font-size: large;">But the original Stollen sure was not the delicious masterpiece you will be able to taste today.
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<span style="font-size: large;">The Stollen is traditional baked during the advent, a
holy season of the christian church – the days of preparation for the
celebration of the Nativity of Christ. The advent time is also a season
of fasting and according to the prevailing church doctrine a
Christstollen was to be made only from flour, yeast and water and oil. Butter and spices were banned from the bakery, due church restrictions.
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<span style="font-size: large;">Another reason for the plain ingredients in this
time, is sure the fact that spices was one of the most luxurious
products available in the late middle ages.
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<span style="font-size: large;">Imagine, how this cake must have tasted?
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<span style="font-size: large;">One chance - history had something good in mind for our Stollen.
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<span style="clear: left; float: left; font-size: large; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="http://www.lamiematinale.ca/typo3temp/pics/ad0c5a0f25.jpg" width="238" /></span></div>
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<span style="font-size: large;">Around 1430 the pope Nikolaus V, was asked by
Elector Ernst of Saxony and his brother in a letter (“Butterbrief”) to
be allowed to use butter instead of oil for baking. This request was
granted by the pope himself, but the permission had only validation
for the Elector's family.
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<span style="font-size: large;">It took many many years again till others were
allowed to prepare their pastry with butter, during the fasting season.
This authority by Pope Innozenz VIII however, was binded under the
condition to pay a twentieth part of a gold every year towards the
church.
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<span style="font-size: large;">Later this ban was abandoned with the evangelisms of Saxony (Germany). Slowly, but in steady the Christstollen, became tastier and tastier.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WAZlAq3P8Uo/TsnQtL_fRQI/AAAAAAAAATk/x1zWv2rCfSc/s1600/34800_480733283966_732288966_5791759_4844681_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-WAZlAq3P8Uo/TsnQtL_fRQI/AAAAAAAAATk/x1zWv2rCfSc/s400/34800_480733283966_732288966_5791759_4844681_n.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christstollen 2010</td></tr>
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<span style="font-size: large;"></span><span style="font-size: large;"> </span><span style="font-size: large;"><b></b></span></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-82167103637442806932011-12-12T02:59:00.000-08:002013-01-27T22:55:23.444-08:00Read Translate and Share : Celiac Disease<div dir="ltr" style="text-align: left;" trbidi="on">
À tous ceux que cela peut intéresser voici mon expérience personnelle concernant les céréales:<i><br /><span class="" id="result_box" lang="en" style="color: #b45f06;"><span title="À tous ceux que cela peut intéresser voici mon expérience personnelle concernant les céréales:">To all those that may be of interest here is my personal experience on cereals:</span></span></i><br />
<br />
J’ai régulièrement souffert toute ma vie de douleurs intestinales nocturnes sans en connaître l’origine. Avec l’âge (68 ans) le problème s’est aggravé et les insomnies sont devenues plus fréquentes. Le soir je ne mangeais plus que du potage et des fruits. Du fromage ou même une simple salade me causait des problèmes.<br />
<div style="color: #b45f06;">
<i><span class="" id="result_box" lang="en"><span title="J'ai régulièrement souffert toute ma vie de douleurs intestinales nocturnes sans en connaître l'origine.">I regularly suffered all my life intestinal pain at night without knowing the cause. </span><span title="Avec l'âge (68 ans) le problème s'est aggravé et les insomnies sont devenues plus fréquentes.">At age (68 years) the problem worsened and insomnia became more frequent. </span><span title="Le soir je ne mangeais plus que du potage et des fruits.">In the evening I ate only soup and fruit. </span><span title="Du fromage ou même une simple salade me causait des problèmes.">Cheese or even a simple salad was causing me problems.</span></span></i></div>
<br />
Il y a environ 6 mois des amis (qui ignoraient tout de mes problèmes de santé) m’ont offert du levain naturel avec lequel j’ai fait du pain. Le trouvant très bon j’ai continué à faire mon pain moi-même pendant une à deux semaines. J’ai alors constaté une nette amélioration de mon sommeil. J’ai réalisé que mes problèmes venaient en fait du pain que je mangeais avec le fromage et la salade mais pas avec le potage ou les fruits.<br />
<div style="color: #b45f06;">
<i><span class="" id="result_box" lang="en"><span title="Il ya environ 6 mois des amis (qui ignoraient tout de mes problèmes de santé) m'ont offert du levain naturel avec lequel j'ai fait du pain.">Around 6 months ago some friends (who knew nothing of my health problems)
offered me the natural leaven with which I made bread. </span><span title="Le trouvant très bon j'ai continué à faire mon pain moi-même pendant une à deux semaines.">Finding it very good I continued to make my own bread for one to two weeks. </span><span title="J'ai alors constaté une nette amélioration de mon sommeil.">I then noticed a remarkable improvement in my sleep. </span><span title="J'ai réalisé que mes problèmes venaient en fait du pain que je mangeais avec le fromage et la salade mais pas avec le potage ou les fruits.">I realized that my problems were, in fact, I ate bread with cheese and salad but not with the soup or fruit.</span></span></i></div>
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Étant mis sur la voie, j’ai évité toutes céréales le soir et mes douleurs nocturnes ont disparu. Deux expériences me restent en mémoire. Un soir j’ai mangé des raviolis, un autre de la pizza. Ces deux soirs ont été suivis d’une nuit d’insomnie.<br />
<span class="" id="result_box" lang="en"><span title="J'ai réalisé que mes problèmes venaient en fait du pain que je mangeais avec le fromage et la salade mais pas avec le potage ou les fruits.">I realized that my problems were, in fact, I ate bread with cheese and salad but not with the soup or fruit.<i><br /></i></span><i style="color: #b45f06;"><span title="Étant mis sur la voie, j'ai évité toutes céréales le soir et mes douleurs nocturnes ont disparu.">Being placed on the path, I avoided all my cereals in the evening and my nocturnal pain disappeared. </span><span title="Deux expériences me restent en mémoire.">Two experiences stayed in memory. </span><span title="Un soir j'ai mangé des raviolis, un autre de la pizza.">One night I ate ravioli, another pizza. </span><span title="Ces deux soirs ont été suivis d'une nuit d'insomnie.">Both nights were followed by a sleepless night.</span></i></span><br />
<br />
Je me suis alors demandé pourquoi le levain naturel résolvait mes problèmes et je suis tombé sur un article (référence ci-dessous) qui m’a appris que le levain naturel contient des bacilles lactiques capables d’hydolyser l’alpha-gliadine, la protéine responsable des intolérances au gluten. Je souffrais donc d’une intolérance au gluten (maladie cœliaque frustre).<br />
<span class="" id="result_box" lang="en"><span title="Ces deux soirs ont été suivis d'une nuit d'insomnie.">Both nights were followed by a sleepless night.<i><br /></i></span><i style="color: #b45f06;"><span title="Je me suis alors demandé pourquoi le levain naturel résolvait mes problèmes et je suis tombé sur un article (référence ci-dessous) qui m'a appris que le levain naturel contient des bacilles lactiques capables d'hydolyser l'alpha-gliadine, la protéine">I
then asked why the sourdough solve my problems and I came across an
article (reference below) who taught me that the natural yeast contains
lactobacilli able to hydolyser alpha-gliadin, the protein </span><span title="responsable des intolérances au gluten.">responsible for gluten intolerance. </span><span title="Je souffrais donc d'une intolérance au gluten (maladie cœliaque frustre).">So I was suffering from a gluten intolerance (celiac disease frustrates).</span></i></span><br />
<br />
Cela éclairait d’un nouveau jour tous mes problèmes de santé depuis ma plus tendre enfance: entérite sévère du nourrisson alimenté de farines lactées, scoliose de l’adolescent due à une mauvaise assimilation du calcium, ulcération du duodénum vers la fin de mes études, problèmes osseux et insomnies à l’âge adulte dûs au manque de calcium.<br />
<span class="" id="result_box" lang="en"><span title="Je souffrais donc d'une intolérance au gluten (maladie cœliaque frustre).">So I was suffering from a gluten intolerance (celiac disease frustrates).<i><br /></i></span><i style="color: #b45f06;"><span title="Cela éclairait d'un nouveau jour tous mes problèmes de santé depuis ma plus tendre enfance: entérite sévère du nourrisson alimenté de farines lactées, scoliose de l'adolescent due à une mauvaise assimilation du calcium, ulcération du duodénum vers la fin de mes études,">It
shone a new light to all my health problems since my early childhood:
severe gastroenteritis in infants fed milk-flour, the adolescent
scoliosis due to poor calcium absorption, duodenal ulcer at the end of
my studies, </span><span title="problèmes osseux et insomnies à l'âge adulte dûs au manque de calcium.">bone problems and insomnia in adulthood due to lack of calcium.</span></i></span><br />
<br />
C’est ainsi qu’à 68 ans j’ai découvert l’origine de la plupart de mes problèmes de santé. Mieux vaut tard que jamais! Depuis je fais mon pain et mon levain moi-même. Je peux communiquer mon expérience pratique à ceux que cela intéresse.<br />
<span class="" id="result_box" lang="en"><span title="problèmes osseux et insomnies à l'âge adulte dûs au manque de calcium.">bone problems and insomnia in adulthood due to lack of calcium.<i><br /></i></span><i style="color: #b45f06;"><span title="C'est ainsi qu'à 68 ans j'ai découvert l'origine de la plupart de mes problèmes de santé.">Thus, at age 68 I discovered the origin of most of my health problems. </span><span title="Mieux vaut tard que jamais!">Better late than never! </span><span title="Depuis je fais mon pain et mon levain moi-même.">Since I make my bread and sourdough myself. </span><span title="Je peux communiquer mon expérience pratique à ceux que cela intéresse.">I can communicate my experience to those interested.</span></i></span><br />
<br />
Référence:<br />
Appl Environ Microbiol. 2004 Feb;70(2):1088-96. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M,<br />
Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M. Department of Plant Protection and Applied Microbiology, University of Bari,<br />
70126 Bari, Italy.<br />
<a href="http://ateliersante.aceboard.fr/forum2.php?rub=939&cat=7426&login=2086" target="_blank">http://ateliersante.aceboard.fr/forum2.php?rub=939&cat=7426&login=2086</a> </div>
Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-89420722734858662272011-12-12T02:35:00.001-08:002011-12-12T03:07:44.586-08:00Read Translate & Share : The issue of glycemic index<div dir="ltr" style="text-align: left;" trbidi="on">
The glycemic index (GI) is a tool to classify carbohydrates according to their rate of intestinal absorption after a meal. A low GI food decreases the secretion<br />
insulin postprandial phase in healthy subjects and also improves the glycemic control both in healthy subjects than in diabetic subjects.<br />
It has long been attributed to a very bad white bread glycemic index. In reality the bread has a glycemic index varies according to the techniques of baking. It is likely that the glycemic index of bread depends on its density. Thus the traditional French bread, less airy than white bread has a glycemic index current lowered. Organic breads of high density would therefore fall into the category of moderate glycemic index breads (under 70).<br />
Sourdough fermentation could be a possible alternative to reduce the glycemic index of bread in that it leads to a less airy crumb production. In addition, organic acids may slow gastric emptying study showed that the addition of vinegar to white bread (in amounts similar to those produced by the yeast) acts at this level (Liljeberg & Bjorck, 1996). Thus, sourdough bread would have a better glycemic index than yeast breads more surveys and devoid of organic acids.<br />
In theory, the rate of starch digestion is proportional to its degree of gelatinization and accessibility of the crumb to amylases. It is believed that bread baking results in a high gelatinization of its starch. Given the high cost of clinical studies to control the glycemic index, it seemed interesting to examine the preservation of starch grains in various types of breads. These observations were carried out scanning electron microscope.<br />
Three factors are likely to spare the starch grains: a very moderate kneading, the lack of use of an exogenous amylase and the particle size of flour. Under these conditions, we found that the use of coarsely ground wholemeal flour or meal resulted in a good preservation of starch grains.<br />
Nutritionally, it is highly desirable to encourage the industry to produce organic breads density too low to appeal to consumers. As against it is particularly important for organic breads have the best fermentation possible, for both organoleptic and nutritional goals. The need to reduce the salt is expected to be particularly taken into account by organic bakers to meet public health recommendations.</div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-90623768328650363862011-12-12T02:25:00.000-08:002011-12-12T03:08:01.735-08:00La problématique de l’index glycémique<div dir="ltr" style="text-align: left;" trbidi="on">
L’index glycémique (IG) est un outil permettant de classer les glucides selon leur vitesse d’absorption intestinale après un repas. Un aliment de faible IG diminue la sécrétion<br />
d’insuline en phase post-prandiale des sujets sains et permet également d’améliorer le contrôle de la glycémie tant chez les sujets sains que chez les sujets diabétiques.<br />
On a longtemps attribué au pain blanc un très mauvais index glycémique. En réalité le pain présente un index glycémique très variable en fonction des techniques de panification. Il est probable que l’index glycémique du pain varie en fonction de sa masse volumique. Ainsi le pain de tradition française, moins aéré qu’un pain blanc courant a un index glycémique abaissé. Les pains bio de masse volumique élevée seraient donc à ranger dans la catégorie des pains à index glycémique modéré (inférieur à 70).<br />
La fermentation au levain pourrait être une alternative possible pour diminuer l’index glycémique du pain dans la mesure où elle aboutit à une production de mie moins aérée. De plus, les acides organiques pourraient ralentir la vidange gastrique ; une étude a montré que l’addition de vinaigre à du pain blanc (à des quantités similaires à celles produites par le levain) agit à ce niveau (Liljeberg & Bjorck, 1996). Ainsi les pains au levain auraient un meilleur index glycémique que des pains à la levure beaucoup plus levés et dépourvus d’acides organiques.<br />
En théorie, la vitesse de digestion de l’amidon est proportionnelle à son degré de gélatinisation et à l’accessibilité de la mie aux amylases. On considère que la cuisson du pain aboutit à une forte gélatinisation de son amidon. Compte tenu du coût très élevé des études cliniques pour contrôler l’index glycémique, il nous a semblé intéressant d’examiner la préservation des grains d’amidon dans divers type de pains. Ces observations ont été réalisées au microscope à balayage électronique.<br />
Trois facteurs sont susceptibles de ménager les grains d’amidon : un pétrissage très modéré, l’absence d’utilisation d’une amylase exogène et la taille des particules de farines . dans ces conditions, nous avons trouvé que l’utilisation de farines intégrales broyées grossièrement ou de semoules aboutissait à une bonne conservation des grains d’amidon.<br />
Sur le plan nutritionnel, il est peu souhaitable d’encourager la filière bio à produire des pains de trop faible masse volumique pour plaire aux consommateurs. Par contre il est particulièrement important que les pains bios bénéficient de la meilleure fermentation possible, à la fois pour des objectifs organoleptiques et nutritionnels. La nécessité de réduire le sel soit devrait être particulièrement pris en compte par les boulangers bio pour répondre aux recommandations de santé publique.<br />
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<div style="font-family: inherit;">
<span style="font-size: small;">Christian Rémésy et Fanny Leenhardt
Unité de Nutrition Humaine, INRA Theix
63122 Saint Genès Champanelle
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</div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-36573788990441055972011-12-12T02:16:00.001-08:002011-12-12T22:23:13.775-08:00Read Translate & Share : Sourdough bread for celiacs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-L8KzzbvNwsk/TubvL54pe4I/AAAAAAAAATw/pnQQFG39lxI/s1600/Champ+de+Ble%25CC%2581s+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-L8KzzbvNwsk/TubvL54pe4I/AAAAAAAAATw/pnQQFG39lxI/s400/Champ+de+Ble%25CC%2581s+001.jpg" width="400" /></a></div>
1er mars 2002 - Un nouveau type de pain sans danger pour les personnes
allergiques au blé pourrait bientôt sortir du four grâce à la découverte
de chercheurs italiens dont l'étude a paru dans le numéro de février de
la revue Applied and Environmental Microbiology1. Ils se sont penchés
sur l'activité de certaines bactéries responsables de la fermentation du
pain au levain. <br />
<div style="color: #b45f06;">
<i>1st March 2002 - A new type of bread is safe for people allergic to wheat may soon be out of the oven with the discovery of Italian researchers whose study appeared in the February issue of the journal Applied and Environmental Microbiology. They have studied the activity of certain bacteria responsible for fermentation of sourdough bread.</i></div>
<br />
Les auteurs de la recherche ont constaté que, pendant la fermentation du
levain, certaines bactéries lactiques produisaient une enzyme capable
de dégrader une protéine, la gliadine (prolamine du blé). Cette dernière
semble impliquée dans l'intolérance au gluten caractéristique de la
maladie coeliaque et peut endommager l'intestin grêle. En améliorant le
procédé, il serait donc possible de proposer des pains à base de levain
qui permettraient de réduire, voire supprimer le problème d'intolérance
au gluten.<br />
<div style="color: #b45f06;">
<i>The authors of the research found that during the fermentation of leaven, lactic acid bacteria produce an enzyme capable of degrading a protein called gliadin (wheat prolamin). This seems to be involved in gluten intolerance characteristic of celiac disease and can damage the small intestine. By improving the process, it would be possible to offer bread made from leaven that would reduce or eliminate the problem of intolerance to gluten.</i></div>
<br />
Le levain, en plus d'être mieux digéré par l'organisme, confère au
pain une saveur acidulée subtile et allonge sa durée de conservation
(une semaine ou plus) en comparaison de la levure. Cependant, il n'est
pas toujours apprécié des boulangers car il s'avère plus difficile à
utiliser, une température de cuisson insuffisante risquant de rendre le
pain trop acide.<br />
<div style="color: #b45f06;">
<i>The leaven, in addition to being better digested by the body, gives the bread a subtle tangy flavor and extends shelf life (a week or more) compared to yeast. However, it is not always popular with bakers because it is more difficult to use, inadequate cooking temperature that might make the bread too acidic.</i></div>
<br />
Élisabeth Mercader - PasseportSanté.net</div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-18857340739732827242011-12-12T02:09:00.000-08:002011-12-12T22:33:15.436-08:00Du pain au levain pour les allergiques au gluten<div dir="ltr" style="text-align: left;" trbidi="on">
1er mars 2002 - Un nouveau type de pain sans danger pour les personnes allergiques au blé pourrait bientôt sortir du four grâce à la découverte de chercheurs italiens dont l'étude a paru dans le numéro de février de la revue Applied and Environmental Microbiology1. Ils se sont penchés sur l'activité de certaines bactéries responsables de la fermentation du pain au levain.<br />
Les auteurs de la recherche ont constaté que, pendant la fermentation du levain, certaines bactéries lactiques produisaient une enzyme capable de dégrader une protéine, la gliadine (prolamine du blé). Cette dernière semble impliquée dans l'intolérance au gluten caractéristique de la maladie coeliaque et peut endommager l'intestin grêle. En améliorant le procédé, il serait donc possible de proposer des pains à base de levain qui permettraient de réduire, voire supprimer le problème d'intolérance au gluten.<br />
Le levain, en plus d'être mieux digéré par l'organisme, confère au pain une saveur acidulée subtile et allonge sa durée de conservation (une semaine ou plus) en comparaison de la levure. Cependant, il n'est pas toujours apprécié des boulangers car il s'avère plus difficile à utiliser, une température de cuisson insuffisante risquant de rendre le pain trop acide.<br />
<br />
Élisabeth Mercader - PasseportSanté.net</div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-32256609713599265692011-12-07T19:41:00.001-08:002011-12-11T18:22:12.401-08:00Research And Readings<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'TimesNewRoman'; font-size: 9pt;"></span><span style="font-size: small;"><span style="font-family: 'TimesNewRoman';">I am a baker who successfully cultured my sourdough starter with our local milled atta flour in Jalan Ipoh (Indians use it to make their chapati). The reason why I want to make a sourdough bread in Kuala Lumpur because I have been enjoying this kind of bread when I was living in France, with ppl who don't eat rice and noodles! So I was eating bread all the time. However, did every bite reminds me of the bread I have eaten? Non. I remembered every piece of meat I ate, every slice of cheese I nibbled and every sip of wine I took. This insignificant piece of bread on my table elevated my gastronomical experience without stamping its presence...like how fine service should be. One day, I located a job working under the roof of Eric Kayser in rue Monge, Paris. I was an apprentice Patissier there and for lunch everyday was to go collect a handful of sourdough breads garnished with butter, crudité (salades) and dry sausages or cold-cuts or tuna for the whole patisserie team. </span></span><br />
<span style="font-size: small;"><span style="font-family: 'TimesNewRoman';">>.......................ok ok ok too much of my own story!!! The reason I am writing this post is to bring up a little finding about my customer's reaction to my bread and some relevance reading I have been doing. </span></span><br />
<span style="font-size: large;"><span style="font-family: 'TimesNewRoman';">A regular french lady customer has been here buying bread on a regular basis. Initially, she didn't uttered a word...one day, she told me : "YOu know what?" I said : "Yes?" "I am allergy to the bread I buy from the regular pre-packed & I don't have any reaction with your bread" she said. "Oh is it?! But I not doctor" and this sends me all over the net to look for answers. </span></span><br />
<span style="font-size: small;"><span style="font-family: 'TimesNewRoman';">SO I start to read up and do some findings in the internet. Here are some relevant articles and reports I find in the internet : </span></span><br />
<span style="font-size: small;"><span style="font-family: 'TimesNewRoman';"><br /></span></span><br />
<span style="font-size: small;"><span style="font-family: 'TimesNewRoman';"><a href="http://www.danreid.org/health-alerts-sour-dough-health.asp" target="_blank">http://www.danreid.org/health-alerts-sour-dough-health.asp</a></span></span><br />
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<br /></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-11750203837234109402011-11-20T19:29:00.001-08:002011-11-20T20:18:40.698-08:00A little history of the Croissant<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="bodytext">
<span style="font-size: large;">The making of the Croissants lead us back to
the year 1683, a time the Turks invaded the "Holy Roman Empire of German
Nation" and the siege of Vienna was under way.
</span>
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</span><br />
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<span style="font-size: large;">On July 14. of this same year, the great Turkish
Vizier tried to penetrate in the city, but was not able to succeed. In
order to occupy the Turkish armee planned to enter the Vienna by a
trick, a great plan, except one variable they could not have expected -
a baker by the name of Peter Wender.<b></b></span></div>
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<dt style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="212" src="http://www.lamiematinale.ca/uploads/pics/roll_05.gif" width="320" /></dt>
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<span style="font-size: large;">In the night of August 26, 1683 the baker, who
began his work heard suspect noises coming from the ground. He gave
alarm and alerted the city army and soon they discovered that turk
soldiers were occupied digging mines under the city walls and placing
explosives within their tunnels. Once the city was alerted there plan
failed and the turks had to flee.
</span><br />
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<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">In the honour of this rescue, the bakers Viennese
decided to make a bread having the shape of the emblem of the Turkish
flag (the crescent). On this time the croissant was made from a rich
bread dough.<b> </b></span>
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</span>
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<div class="bodytext">
<span style="font-size: large;">Actually the Croissant was not really known in
France. This changed during the World Fair of 1889, where Viennese
bakers took part.
</span></div>
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<span style="font-size: large;">Today, the typically Viennese Croissant disappeared,
except in Austria. It was replaced since 1920 by the laminated*
Croissant and begun its victory across all borders - now known as the
French Croissant. </span></div>
<div class="bodytext">
<br />
<span style="font-size: large;">* A process of incorporating interval-layers of butter and the bread dough. </span></div>
</div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0tag:blogger.com,1999:blog-2026700976465083114.post-8559190003308572382011-10-26T23:58:00.000-07:002011-12-12T04:35:37.116-08:00Why Naturally Leavened Bread?<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Georgia,"Times New Roman",serif;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-C3Iqf9WfEAo/TMcU3qqg9pI/AAAAAAAAACw/Ip2mKotSbBQ/s1600/Wheat+field" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-C3Iqf9WfEAo/TMcU3qqg9pI/AAAAAAAAACw/Ip2mKotSbBQ/s200/Wheat+field" width="200" /></a></div>
<a href="http://2.bp.blogspot.com/-RTAJEr6j3hA/TMcUxPAdDhI/AAAAAAAAACU/ync7648WEWM/s1600/Culture+Starter+with+honey" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-RTAJEr6j3hA/TMcUxPAdDhI/AAAAAAAAACU/ync7648WEWM/s200/Culture+Starter+with+honey" width="150" /></a><span style="font-size: small;"><b>The fermented quality</b> of naturally leavened bread has several healthful advantages over yeasted breads. Yeasted breads are risen very quickly by a refined yeast strain which has been isolated in a laboratory under controlled conditions, using a process we could never duplicate in our kitchens.<br />
<b>In the process</b> of making sourdough bread, during the rising time (called proofing), bran in the flour is broken down, releasing nutrients into the dough. In particular, the phytic acid (phytin) in grains needs to be 90% neutralized in order for the minerals, concentrated in the bran, to be absorbed by the human body. According to the experiments done in Belgium, phytin can be neutralized by natural bacterial action and to a lesser extent, by baking. In naturally leavened bread, the combination eliminates all phytin, while in yeasted bread about 90% remains.<br />
<b>Furthermore</b>, with sourdough bread, complex carbohydrates are broken down into more digestible simple sugars and protein is broken down into amino acids. Enzymes develop during proofing which are not lost in baking since the center of the loaf remains at a lower temperature than the crust.<br />
<b>It’s the fermentation</b>, partly from lactobacillus, that makes eating good quality bread an aid to digestion of all complex carbohydrate foods including other grains, beans, and vegetables. It helps restore the functioning of the digestive tract, resulting in proper assimilation and elimination. These beneficial bacteria help control candida albicans, whereas baker’s yeast is a pro-candida organism. This is a brown bread which truly is “the staff of life” as it enhances the whole immune system.</span></div>
</div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com2tag:blogger.com,1999:blog-2026700976465083114.post-32156726537142051062011-10-26T22:51:00.000-07:002013-01-08T09:18:16.750-08:00By Principle<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Verdana,sans-serif;">In baking as in all natural processes, the laws of life must be respected; it is vital for the fermented bread to retain the dynamic character that originally develops within the wheat berry as it evolves toward its germination. Just as the breathing cycle consists of an oxidation, followed by a reduction, the same cycle is reproduced in the five day cycle of the germination of wheat. Natural leavened bread (seeded with wild yeast or natural leaven) also duplicates this cycle: The rising of the dough corresponds to an oxidation (like wheat germ growth), followed by a reduction (during the baking of the loaf) identical to the development of the miniature sprout of wheat. We readily see that of the two methods available for leavening bread, only natural leaven faithfully follows the laws of the universe</b>.</div></div>Tommy Le Bakerhttp://www.blogger.com/profile/12627375715584757873noreply@blogger.com0