I’ve looked at many scientific studies on phytic acid and I’ve never seen one on this topic. It’s basically like Jamie has said — the enzymes are at work in the soaking, rising, and even in the baking to some degree.

Not in the sense that it would break down any anti-nutrients. My understanding is that once the food is cooked, there is no more change as far as anti-nutrients go. Once you have cooked beans, for example, phytic acid is trapped in the legume, even though it is “soaking” in liquid during storage. Otherwise, why would we bother to soak beans and grains before-hand except to reduce cooking time?

Thanks, Jami.  That makes sense.    I have just wondered for quite a while and couldn’t get an answer from anyone else!