Loss of supplemental lysine and threonine during the baking of bread
1979
Murata, Kiku | Takarada, Sumiko | Nogawa, Masako
Bread fortified with 0.48 percent L-lysine and 0.3 percent L-threonine was baked at 210 degrees C for 43 minutes and analyzed colorimetrically and microbiologically. Lysine and threonine found in loaves were respectively compared with the values added to the dough. Baking loss of lysine and threonine was respectively 5 plus or minus 6 percent and 3 plus or minus 2 percent in the crumb, and 46 plus or minus 11 percent and 54 plus or minus 8 percent in the crust. Loss of lysine was 14 plus or minus 8 percent and of threonine 15 plus or minus 5 percent in the whole loaf. The losses of these amino acids in the loaf could not be verified by a rat feeding test.
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