Cereal Chem 58:226 - 228.  |  VIEW ARTICLE
Phytic Acid. I. Determination of Three Forms of Phosphorus in Flour, Dough, and Bread.

U. Tangkongchitr, P. A. Seib, and R. C. Hoseney. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

An analytical scheme was devised to measure phytate phosphorus, inorganic phosphorus, and phosphorus not precipitated by ferric ion in flour, dough, and bread. Determination of the various types of phosphorus made possible the calculation of mass balance for phosphorus. Spiking experiments were used to prove the validity of the scheme.