Soaking deactivates some of the phytic acid contained in whole grain flour. However, it does not deactivate all the phytic acid, but that's okay. A lower level of phytic acid acts as an antioxidant that protects our cells from damage. By soaking whole grain flour, we can deactivate some of the phytic acid so that our digestive systems can absorb the minerals in whole grains. However, soaking still allows some of the phytic acid to remain intact and work as an antioxidant in our bodies.