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Durum wheat bread enriched with immature wheat grain. 1. Evaluation of functional properties and some qualitative aspects, using image analysis


Durum wheat bread enriched with immature wheat grain. 1. Evaluation of functional properties and some qualitative aspects, using image analysis



Tecnica Molitoria 52(12): 1201-1207



Chemical analysis of four durum wheat loaves containing 0, 10, 20 or 30% of unripe wheat grain, revealed a protein content of 12.17, 12.41, 12.85 and 13.20% respectively, the average lysine content was 436, 456, 488 and 516 mg/100 g, that of furosine was 11, 16, 19 and 23 mg, that of blocked lysine was 16, 23, 27 and 33 mg and the lysine loss was 3.53, 4.82, 5.23 and 5.95%.

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