Effects of Addition of Whey on Phytic Acid Degradation of Bread

The investigation was carried out to study the effect of addition of whey on phytic acid degradation and to improve nutritional quality of bread. Bread was prepared from wheat variety Trimbak (NIAW 301) maida with addition of different levels of whey viz., 20% (T1), 40% (T2), 60% (T3), 80% (T4), 100% (T5) by replacing requisite amount of waterand control (T0)without addition of whey using straight dough method. Maida was analyzed and it contained 14% moisture, 2.9% fat, 12.98% protein, 66.3% carbohydrate, 4.2% ash, 0.7% fiber and micronutrients like calcium 34 mg/100g, phosphorous 508mg/100g and iron 3.52 mg/100g. Sedimentation value of maida was 37.8ml. Dry and wet gluten were 9.92% and 29.80% respectively. Phytic acid of maida was 9.8 mg/g on dry weight basis.Whey contained 1% protein, 5.50% carbohydrate, 45mg/100g calcium and 41 mg/100g phosphorous.As concentration of whey increased, phytic acid in bread was decreased from 3.20mg/g up to 1.58mg/g. Positive correlation was obtained with respect to reduction of 50% of phytic acid with increasing level of whey. Addition of whey helped to improve micronutrientof bread with respect to calcium and iron content.