{"id":3379,"date":"2025-05-22T13:59:47","date_gmt":"2025-05-22T13:59:47","guid":{"rendered":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/?p=3379"},"modified":"2025-07-03T10:06:05","modified_gmt":"2025-07-03T10:06:05","slug":"anst-1025","status":"publish","type":"post","link":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/","title":{"rendered":"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3379\" class=\"elementor elementor-3379\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4c7b0b1 e-flex e-con-boxed e-con e-parent\" data-id=\"4c7b0b1\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-2961fb4 e-con-full e-flex e-con e-child\" data-id=\"2961fb4\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-30857c2 elementor-widget elementor-widget-text-editor\" data-id=\"30857c2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<table border=\"0\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td><div><strong>Research Article | Open Access<\/strong><\/div><div class=\"item doi\"><span class=\"value\">Volume 5 | Issue 3-4\u00a0 | Paper 10 |\u00a0 <a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/PJC.v15.i03-4.p10.pdf\">https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p10<\/a><\/span><\/div><\/td><\/tr><\/tbody><\/table><article class=\"obj_article_details\"><h4><strong><b>The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products<\/b><\/strong><\/h4><div class=\"row\"><div class=\"main_entry\"><p><a href=\"https:\/\/orcid.org\/0000-0002-2792-4559\" target=\"_blank\" rel=\"noopener\"><strong>Fazia Ghaffar<\/strong><\/a><br \/>Department of Food &amp; Nutrition Sciences, College of Home Economics, University of Peshawar, KPK, Pakistan<\/p><p><strong>Romesa Sajjad<\/strong><br \/>Department of Food &amp; Nutrition Sciences, College of Home Economics, University of Peshawar, KPK, Pakistan<\/p><table border=\"0\" width=\"93%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td align=\"center\" valign=\"top\"><strong>Received<\/strong><br \/>03 Apr, 2025<\/td><td align=\"center\" valign=\"top\"><strong>Accepted<\/strong><br \/>12 May, 2025<\/td><td align=\"center\" valign=\"top\"><strong>Published<\/strong><br \/>22 May, 2025<\/td><\/tr><\/tbody><\/table><div class=\"item abstract\"><p align=\"justify\"><strong>ABSTRACT:<\/strong><\/p><p>This study examined the effects of baking and frying on phytic acid degradation in commonly consumed foods, such as biscuits, cake, sweet fritters (meethi tikki), churros (andrasay), and spicy fritters prepared from chickpea (pakoras) and semolina flour. They were also analyzed for their proximate composition, mineral content (specifically phosphorus and iron), phytic acid content, and degradation. Results showed that semolina flour had the highest protein content (13.33 \u00b11.21%), followed by chickpea flour with the highest overall protein (17.53 \u00b1 1.02%). Ground (Chakki mill) flour contained higher crude ash (4.65 \u00b10.98%), fiber (6.28 \u00b1 0.14%), the highest phosphorus and iron content (3164 \u00b1 1.161 mg\/ kg<sup>-1<\/sup>\u00a0and 76.3 \u00b10.43 mg\/kg<sup>-1<\/sup>, respectively), and the highest phytate content (1.93 \u00b13.27 g). The cookies made with bakery flour showed the highest phytate degradation in biscuits (28.2%), while cakes made with all-purpose flour and baking powder showed a 23.4% decline. Among fried items, sweet fritters (andrasay) exhibited the highest degradation (60.6%), indicating the effectiveness of soaking processes ahead of further processing. It is concluded that dry heat cooking significantly reduces phytic acid levels, and additional improvements may be achieved with wet methods and other techniques.<\/p><h4>How to Cite this paper?<\/h4><\/div><div class=\"item abstract\"><div class=\"csl-entry\"><p><strong>APA-7 Style<\/strong><\/p><p>Ghaffar F. &amp; Sajjad R. (2025) The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products.<em><i>\u00a0<\/i><\/em><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/PJC.v15.i03-4.p10.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(3-4), 70-79<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p10.<\/p><p><strong>ACS Style<\/strong><\/p><p>F. Ghaffar &amp; R. Sajjad. The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products.<em><i>\u00a0<\/i><\/em><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/PJC.v15.i03-4.p10.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(3-4), 70-79<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p10.<\/p><p><strong>AMA Style<\/strong><\/p><p>F. Ghaffar, &amp; R. Sajjad; <em>The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products.<i>\u00a0<\/i><\/em><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/PJC.v15.i03-4.p10.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(3-4), 70-79<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p10.<\/p><p><strong>Chicago\/Turabian Style<\/strong><\/p><p>F Ghaffar &amp; R Sajjad The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products. <em>2025<\/em> <a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/PJC.v15.i03-4.p10.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(3-4), 70-79<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p10.<\/p><\/div><\/div><div class=\"item copyright\"><p><a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\"><img decoding=\"async\" src=\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\" alt=\"Creative Commons License\" \/><\/a><\/p><p>This work is licensed under a\u00a0<a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\">Creative Commons Attribution 4.0 International License<\/a>.<\/p><\/div><\/div><\/div><\/article>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a9d8359 e-con-full e-flex e-con e-child\" data-id=\"a9d8359\" data-element_type=\"container\">\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Research Article | Open AccessVolume 5 | Issue 3-4\u00a0 | Paper 10 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p10 The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products Fazia GhaffarDepartment of Food &amp; Nutrition Sciences, College of Home Economics, University of Peshawar, KPK, Pakistan Romesa SajjadDepartment of Food &amp; Nutrition [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30,32],"tags":[],"class_list":["post-3379","post","type-post","status-publish","format-standard","hentry","category-30","category-issue-3-4-2025"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products - The Journal Advances of Nutrition Science and Technology<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products - The Journal Advances of Nutrition Science and Technology\" \/>\n<meta property=\"og:description\" content=\"Research Article | Open AccessVolume 5 | Issue 3-4\u00a0 | Paper 10 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p10 The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products Fazia GhaffarDepartment of Food &amp; Nutrition Sciences, College of Home Economics, University of Peshawar, KPK, Pakistan Romesa SajjadDepartment of Food &amp; Nutrition [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/\" \/>\n<meta property=\"og:site_name\" content=\"The Journal Advances of Nutrition Science and Technology\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-22T13:59:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-03T10:06:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/person\/5f5f92c274f1346d6f53fa7864e00a01\"},\"headline\":\"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products\",\"datePublished\":\"2025-05-22T13:59:47+00:00\",\"dateModified\":\"2025-07-03T10:06:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/\"},\"wordCount\":454,\"publisher\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#organization\"},\"image\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\",\"articleSection\":[\"2025\",\"Issue 3-4\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/\",\"url\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/\",\"name\":\"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products - The Journal Advances of Nutrition Science and Technology\",\"isPartOf\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\",\"datePublished\":\"2025-05-22T13:59:47+00:00\",\"dateModified\":\"2025-07-03T10:06:05+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#primaryimage\",\"url\":\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\",\"contentUrl\":\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#website\",\"url\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/\",\"name\":\"The Journal Advances of Nutrition Science and Technology\",\"description\":\"Journal Advances of Nutrition Science and Technology (ANST) is an international, double-blind,peer-reviewed,open-access Journal published by Chem Publishers.\",\"publisher\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#organization\",\"name\":\"The Journal Advances of Nutrition Science and Technology\",\"url\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2024\/12\/cropped-1225184.png\",\"contentUrl\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2024\/12\/cropped-1225184.png\",\"width\":512,\"height\":512,\"caption\":\"The Journal Advances of Nutrition Science and Technology\"},\"image\":{\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/person\/5f5f92c274f1346d6f53fa7864e00a01\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/ea649f84ccd0f114678afc2b56b41940?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/ea649f84ccd0f114678afc2b56b41940?s=96&d=mm&r=g\",\"caption\":\"admin\"},\"sameAs\":[\"https:\/\/chempublishers.com\"],\"url\":\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/author\/chempublisherspk\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products - The Journal Advances of Nutrition Science and Technology","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/","og_locale":"en_US","og_type":"article","og_title":"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products - The Journal Advances of Nutrition Science and Technology","og_description":"Research Article | Open AccessVolume 5 | Issue 3-4\u00a0 | Paper 10 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p10 The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products Fazia GhaffarDepartment of Food &amp; Nutrition Sciences, College of Home Economics, University of Peshawar, KPK, Pakistan Romesa SajjadDepartment of Food &amp; Nutrition [&hellip;]","og_url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/","og_site_name":"The Journal Advances of Nutrition Science and Technology","article_published_time":"2025-05-22T13:59:47+00:00","article_modified_time":"2025-07-03T10:06:05+00:00","og_image":[{"url":"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png","type":"","width":"","height":""}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#article","isPartOf":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/"},"author":{"name":"admin","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/person\/5f5f92c274f1346d6f53fa7864e00a01"},"headline":"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products","datePublished":"2025-05-22T13:59:47+00:00","dateModified":"2025-07-03T10:06:05+00:00","mainEntityOfPage":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/"},"wordCount":454,"publisher":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#organization"},"image":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#primaryimage"},"thumbnailUrl":"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png","articleSection":["2025","Issue 3-4"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/","url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/","name":"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products - The Journal Advances of Nutrition Science and Technology","isPartOf":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#website"},"primaryImageOfPage":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#primaryimage"},"image":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#primaryimage"},"thumbnailUrl":"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png","datePublished":"2025-05-22T13:59:47+00:00","dateModified":"2025-07-03T10:06:05+00:00","breadcrumb":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#primaryimage","url":"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png","contentUrl":"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png"},{"@type":"BreadcrumbList","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/22\/anst-1025\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/"},{"@type":"ListItem","position":2,"name":"The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products"}]},{"@type":"WebSite","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#website","url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/","name":"The Journal Advances of Nutrition Science and Technology","description":"Journal Advances of Nutrition Science and Technology (ANST) is an international, double-blind,peer-reviewed,open-access Journal published by Chem Publishers.","publisher":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#organization","name":"The Journal Advances of Nutrition Science and Technology","url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/logo\/image\/","url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2024\/12\/cropped-1225184.png","contentUrl":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2024\/12\/cropped-1225184.png","width":512,"height":512,"caption":"The Journal Advances of Nutrition Science and Technology"},"image":{"@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/person\/5f5f92c274f1346d6f53fa7864e00a01","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/ea649f84ccd0f114678afc2b56b41940?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/ea649f84ccd0f114678afc2b56b41940?s=96&d=mm&r=g","caption":"admin"},"sameAs":["https:\/\/chempublishers.com"],"url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/author\/chempublisherspk\/"}]}},"_links":{"self":[{"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/posts\/3379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/comments?post=3379"}],"version-history":[{"count":12,"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/posts\/3379\/revisions"}],"predecessor-version":[{"id":3571,"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/posts\/3379\/revisions\/3571"}],"wp:attachment":[{"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/media?parent=3379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/categories?post=3379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-json\/wp\/v2\/tags?post=3379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}