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The fortification of bread with lysine. I. The loss of lysine during baking



The fortification of bread with lysine. I. The loss of lysine during baking



J. Nutrition. 45: 593-598



Lysine was estimated microbiologically with sucrose in place of glucose in the culture medium. Lysine was added to flour, and estimations were made on " regular " and " fortified " loaves baked side by side. The loss of DL-lysine hydrochloride was on the average 15 per cent. and that of Llysine hydrochloride 32 per cent. The loss of naturally occurring lysine in the commercial baking of bread was about 11 per cent. Toasting bread, or allowing it to become stale and dry, reduced the lysine content by a further 5 to 10 per cent. D. Duncan.

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Accession: 013877848

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PMID: 14908672


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