[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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Эту запись предоставил Unassigned data from Yugoslavia