Promene u aminokiselinskom sastavu psenicnog brasna i hleba zavisno od izmeljavanja i pecenja.
1984
Kovacev Djolai M.
During milling different rearrangement of grain parts took place, so that the variety retained its properties in the milling products in terms of essential amino acid, ash, protein and gluten contents. The total essential amino acid content was the highest in the grain and second milling flour of "Sava" variety, in the bran, second gritting flour and first milling flour of "Yugoslavia" variety, in sieving by-products and first gritting flour of "NS-7000" line and in the third milling flour of the "Novosadska rana-2" variety. The results have shown a high content of some amino acids in bran and sieving by-products. Dark flour has a higher protein, essential amino acid and mineral substances content, i.e. a higher content of elementary constituents of human nutrition. Degradation of amino acids, primarily of lysine, methionine and threonine, takes place during baking of bread. The decomposition rate is higher in the crust.
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