Premium
Amino Acids in Fermented Bread Doughs a
Author(s) -
HORVAT ROBERT J.,
NG HAWKINS,
PENCE JAMES
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00143.x
Subject(s) - amino acid , fraction (chemistry) , fermentation , chemistry , food science , ammonia , nitrogen , biochemistry , chromatography , organic chemistry
SUMMARY Nineteen free amino acids were identified and quantified in the dialyzable fraction from fermented bread doughs ready for baking. Amino acids account for the majority of the dialyzable nonvolatile amino compounds in this fraction. Nine of the amino acids found in bread doughs were also identified in a preferment brew. peptides did not appear in the dialyzable extracts, and are assumed to be absent, or present in very low concentrations, in the doughs. Most of the amino nitrogen of fermented doughs remains in the nondialyzable fraction. The amino acid fraction, soluble‐protein fraction, and volatile nitrogen compounds, measured as ammonia, make minor contributions to the total amino content of bread doughs.