Premium
LOSS OF SUPPLEMENTAL LYSINE AND THREONINE DURING THE BAKING OF BREAD
Author(s) -
MURATA KIKU,
TAKARADA SUMIKO,
NOGAWA MASAKO
Publication year - 1979
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.1365-2621.1979.tb10060.x
Subject(s) - lysine , threonine , food science , chemistry , amino acid , biochemistry , serine , phosphorylation
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.