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Protein quality of bread and bread ingredients. Effect of using nonfat dry milk and lysine



Protein quality of bread and bread ingredients. Effect of using nonfat dry milk and lysine



J. Amer. Dietetic Assoc, 44: 374-377



Bread mixtures containing 3, 6 or 12% dried skimmed milk, with or without a supplement of 2.5% L-lysine hydrochloride, supplied 1.9% N in experimental diets given to groups of 10 weanling rats. The mixtures were added as such or after baking into bread, with subsequent drying and grinding; control rats were given a casein diet also supplying 1.9% N. The protein efficiency ratios (PER) of both the baked and unbaked samples of bread increased progressively with increasing concentration of milk.

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