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Protein Quality Characteristics of Iranian Flat Breads
Author(s) -
FARIDI H. A.,
RANHOTRA G. S.,
FINNEY P. L.,
RUBENTHALER G. L.
Publication year - 1982
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.1365-2621.1982.tb10152.x
Subject(s) - food science , fermentation , extraction (chemistry) , chemistry , chromatography
Protein quality of five different types of Iranian flat breads (barbari, lavash, taftoon, sangak and village) and their corresponding unfermented and fermented doughs was assessed by the Protein Efficiency Ratio (PER) assay method. With one exception, the diet intakes of rats increased steadily with the extraction rate of flour used to make breads or doughs. Intakes were significantly (P < 0.05) higher on sangak and village breads (and doughs) as compared to the other three types of breads (and doughs). Results showed that PER of breads and doughs gradually increased with the extraction rate of the flour used. The process of baking (breads compared with doughs) lowered the PER value of all breads. The effect of fermentation on PER values was not significant.