A METHOD OF REDUCING THE CONTENT OF PHYTATE IN CEREALS

摘要

PCT No. PCT/SE97/01569 Sec. 371 Date Jul. 7, 1999 Sec. 102(e) Date Jul. 7, 1999 PCT Filed Sep. 17, 1997 PCT Pub. No. WO98/11788 PCT Pub. Date Mar. 26, 1998A method for reducing the content of phytate and/or salts thereof, formed by phytic acid, in cereal grains, whereby the cereal grains are subjected to a combined wet steeping and dry steeping in at least two successive cycles in that the cereal grains are mixed with water or a water mixture to a water content in the cereal grains of 25-60%, the pH value is adjusted to pH 4-7, the mixture is heated to 35-60 DEG C. and is subjected to wet steeping for a period of 0.5-10 hours, eventual excess of water or water solution is drained, and the cereal grains are dry steeped for a period of 0.5-20 hours at a temperature of 35-60 DEG C., whereupon the cereal is finally dried. The cereal can be taken out of the process as whole grains, as flakes, as cut grains or as flour.