| Abstract
| - This work was designed to compare the effects of different leavens (yeast, sourdough, and a mixtureof both) on phytic acid (PA) degradation and to assess the repercussions of PA breakdown onphosphorus and magnesium solubility during bread-making. Sourdough fermentation was moreefficient than yeast fermentation in reducing the phytate content in whole wheat bread (−62 and−38%, respectively). Furthermore, lactic acid bacteria present in sourdough enhanced acidification,leading to increased magnesium and phosphorus solubility. To intensify phytate breakdown, branwas incubated with microorganisms (yeast or sourdough) before bread-making. Using this newmethod, the percentage of phytate breakdown was near 90%, whereas 40% of phytate remained intraditional French bread. In conclusion, a prolonged fermentation with sourdough still leads toimproved Mg and P solubility by decreasing phytate content and through acidification. Keywords: Bioavailability; lactic acid bacteria; magnesium; phosphorus; phytic acid
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