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 Reduce the quality of traditional breads in recent years related to the type of flour and bread production process is not hidden from anyone. Traditional Iranian breads are prepared from flour with high extraction rate, which contains high amount of minerals, vitamins and fibers, but the presence of high levels of phytic acid prevent absorbing precious minerals in the body and are irreparable harm to the consumers. The purpose of this study was to assess the level of phytic acid in the flour marketed in Ahwaz to bake traditional flat breads, Lavash, Taftoon, Sangak and Barbari, and effect of processing on the content of the primary phytic acid. The results showed that phytic acid of flours was high (91.464 mg/100 gr. flour) and prepared dough and baking bread conditions had not a significant reduction in phytic acid so that the maximum reduction was observed in Barbari bread (33.4 %) and the lowest decrease in Lavash bread (15.79 %), respectively. On the other hand, the mean level of zinc was 592 mg in hundred grams of flour and average of phytic acid mole ratio to zinc was shown 63.67, so bioavailability of zinc was deteriorating. The results indicated that the present baking procedures had not an appreciable effect on reduction of the amount of phytic acid in breads. Due to the high level phytic acid in flours is recommended to considering the amount and type of fertilization in field conditions, baking conditions of bread to be reformed in Ahwaz.  

Keywords: Flat bread, Phytic acid, Zinc, Fermentation, Ahwaz

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