LOSS OF SUPPLEMENTAL LYSINE AND THREONINE DURING THE BAKING OF BREAD
- 1 January 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (1) , 271-273
- https://doi.org/10.1111/j.1365-2621.1979.tb10060.x
Abstract
Bread fortified with 0.48% L‐lysine (0.6% L‐lysine‐HCl) and 0.3% L‐threonine was baked at 210°C for 43 min and analyzed (lysine) calorimetrically and (threonine) microbiologically. Lysine and thre‐onine found in loaves were respectively compared with the values added to the dough. Baking loss of lysine and threonine was respectively 5 ± 6% and 3 ± 2% in the crumb and 46 ± 11% and 54 ± 8% in the crust. Loss of lysine was 14 ± 8% and of threonine 15 ± 5% in the whole loaf. However, the losses of these amino acids in the loaf could not be verified by the rat feeding test. The reason was discussed.This publication has 7 references indexed in Scilit:
- EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREADJournal of Food Science, 1977
- A Comparison of the Biological Value of Various Types of Swedish Bread and the Effect of Added LysineActa Physiologica Scandinavica, 1966
- The Loss of Added Lysine and Threonine During the Baking of Wheat BreadActa Physiologica Scandinavica, 1961
- Relationship of Protein Level to the Minimum Lysine Requirement of the RatJournal of Nutrition, 1958
- The loss of lysine duriug bread bakingEiyo to Shokuryo, 1958
- The fortification of bread with lysine. II. The nutritional value of fortified breadArchives of Biochemistry and Biophysics, 1952
- The Fortification of Bread with Lysine I. The Loss of Lysine During BakingJournal of Nutrition, 1951