The content of amino-acids in white flour and bread

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Abstract
Phenylalanine, tyrosine and serine contents of bread hydrolysates were 5-7% lower than of the hydrolysate of the flour from which the bread was made. Bread crust hydrolysates showed 15-16% losses of phenylalanine, tyrosine and lysine from levels present in the flour hydrolysate. Other amino acid contents were not significantly different among the 3 hydrolysates. Approximate quantities of essential amino acids provided by average daily per capita consumption of flour and bread in Great Britain were calculated.