[The effect of baking on changes in the content of amino acids contained in wheat bread]

Kovacev-Djolai, M.

[The effect of baking on changes in the content of amino acids contained in wheat bread]

1986

Kovacev-Djolai, M. (Poljoprivredni fakultet, Novi Sad (Yugoslavia))

The content of amino acids, in relation to flour, decreases during bread dough baking. Of the essential amino acids in the bread crust lysine is most affected (69%), followed by threonine (52.3%), methionine (51.5%) phenylalanine (48.9%), while valine is least affected (27.6%). There are less changes in the middle part of the bread, but lysine is again affected the most (17.3%), followed by methionine (12.8%) and threonine (11.8%). Of the non-essential amino acids, the following decreased significantly in content both in the middle part of the bread and in the crust: glycine, cystine, tyrosine, arginine and histidine. The content of essential amino acids in the crust is less than in the middle part of the bread.

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AGROVOC Keywords

arginina arginine cistina cystine fenilalanina glicina harina de trigo histidina histidine lisina lysine methionine metionina pain pan phenylalanine threonine tirosina treonina tyrosine

Bibliographic information

Published in

Zito hleb (Yugoslavia)

Volume 13 Issue 5-6 ISSN 0351-0999

Pagination

pp. 159-162

Other Subjects

Acide amine; Aminoacidos; Pate de cuisson; Glycine (acide amine); Masa de panaderia; Yugoslavia/ coccion al horno; Yougoslavie/ cuisson au four; Farine de ble

Language

Serbo-Croatian

Note

2 tables; 19 ref. Summary (De)

Type

Summary

In AGRIS since: 1991-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

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