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The lysine content of bread supplemented with soya flour, wheat gluten, dry yeast and wheat germ
Author(s) -
Pomeranz Y.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740130202
Subject(s) - lysine , food science , yeast , gluten , wheat germ , chemistry , germ , extraction (chemistry) , wheat gluten , biology , biochemistry , amino acid , chromatography , microbiology and biotechnology
The Iysine content of three commercially milled and six experimentally milled flours was determined microbiologically. High‐extraction flours contained higher lysine contents than did white flours. No significant correlation was found between protein content and lysine concentration in the protein. A small loss of lysine in the bread crumb occurred during the baking process. The levels of protein and of lysine in breads containing 1, 3, 5 and 10%, respectively, of any one of four protein concentrates (soya flour, gluten, yeast or germ) were determined. It is proposed to characterise protein‐enriched breads according to their protein and lysine contents, instead of designating them by level of supplement added.