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Use of L‐cysteine in bread baking—results of a multi‐generation feeding experiment with breeding rats
Author(s) -
Frape D. L.,
Wilkinson J.,
Chubb L. G.,
Buchanan A. M.,
Coppock J. B. M.
Publication year - 1971
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.2740220205
Subject(s) - weanling , weaning , cysteine , biology , food science , zoology , feed conversion ratio , body weight , microbiology and biotechnology , biochemistry , endocrinology , enzyme
A multi‐generation feeding test with growing and breeding rats has been conducted to determine the effect of the cysteine‐treatment of flour (compared with control flour)used in preparing the bread included in their diets at the level of 77%. Neither 10 times nor 100 times the optimum usage rate of cysteine markedly affected growth, breeding characteristics or post mortem findings in the rats, apart from a slightly greater rate of decline in weaning liveweight from generation to generation at the highest cysteine level, leading to lower liver and kidney weights in male weanling rats of the fifth and sixth generations. Histological evidence from breeding rats of the fifth generation showed no lesions atypical in normal rats and therefore supported the contention that the consumption by rats of bread baked with cysteine‐ treated flour is without harmful effect over several generations.