Cereals and Related Products

Cereal grains contain some P as indicated in Table 12.22. 

In wheat, the element P is present as Ca and Mg salts of phytic acid, KH2PO4, B vitamins and relatively minor quantities of phospholipids and nucleic acids. Some typical phytic acid contents are indicated in Table 12.23. In bran and nnts most of the P is present as phytic acid salts. Although phytates (inositol phosphates) are believed to have some nutrient value, they form complexes with essential trace metals such as Zn and Fe making them less available for nutritional purposes [57]. 

Phosphates are added to cereal products not only for mineral enrichment, but for pH control, dough conditioning and for leavening action (see below). 

Calcium acid phosphates, when added to flour, will improve water absorption and baking properties. In humid weather these compounds disconrage bacterial development in bread. 

Dicalcium phosphate is included in some formulations for biscuits, pancakes and so on, for example  

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