+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

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



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



J Amer Dietetic Assoc 44(5): 374-377



The protein quality of wheat has long been known to improve with supplements rich in lysine. In bread, baking reduces added lysine by approximately 30%. Animal experiments indicated that the protein efficiency ratio for bread made with 3 parts of nonfat dry milk and 0.25 part of L-lysine mono-hydrochloride was statistically no different from those for breads containing up to 12 parts of milk with lysine, but was higher than those for breads with 3, 6, or 12 parts of milk without lysine.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 024567868

Download citation: RISBibTeXText


Related references

Protein quality of bread and bread ingredients. Effect of using nonfat dry milk and lysine. J. Amer. Dietetic Assoc, 44: 374-377, 1964

A study of protein composition in bread dough I Calculation of amount of nonfat dry milk in bread by means of formol-titer determinations. Cereal Chem 34(4): 267-276, 1957

Effect of baking on the nutritive value of proteins in rye bread with and without supplements of nonfat dry milk and of lysine. Cereal Chem 34(3): 196-200, 1957

Effect of baking on the nutritive value of proteins in wheat bread with and without supplements of nonfat dry milk and of lysine. Cereal Chem 34(2): 94-110, 1957

Effect of soy flour and nonfat dry milk solids in white bread on the nutritional quality of the protein as measured by three biological methods. Cereal Chem 23(3): 305-317, 1946

Enrichment of bread with dry skim milk and dried yeast. II. The effect of baking process on the contents of available lysine and biological nutritional value of protein of enrich ment bread. Roczniki 4 (2) 205-214, 1973

Enrichment of bread with dried skimmed milk and dried yeast. II. Effect of baking process on contents of available lysine and biological nutritional value of protein in enriched bread. Roczniki Panstwowego Zakladu Higieny 24(2): 205-213, 1973

Studies on the school feeding bread 3 calculation of amount of nonfat dry milk added in bread dough. Report of the Hokkaido Institute of Public Health (17): 111-112, 1968

Protein Quality of Bread and Bread Ingredients. Journal of the American Dietetic Association 44: 374-377, 1964

Effect of calcium stearyl-2 lactylate in bread made with nonfat milk solids of varying baking quality. Cereal Chem 33(3): 206-212, 1956

Relationship of yeast fermentation, ingredients, and bread processing methods to finished bread quality. Baker S Digest 31(6): 73-75, 81, 1957

Incorporation of dairy ingredients into wheat bread: Effects on dough rheology and bread quality. European Food Research and Technology 210(6): 391-396, 2000

Studies of the nutritive loss of supplemental lysine in baking. 1. Loss in a standard white bread containing 4% nonfat dry milk. Food Technol, 18: 367-371, 1964

Effects of ingredients and processing conditions on bread quality when baking Syrian two-layered flat bread from Canadian wheat in a traveling oven. Cereal Foods World 43(2): 91-95, 1998

Studies of the nutritive loss of supplemental lysine in baking. 2. Loss in water bread and in breads supplemented with moderate amounts of nonfat dry milk. Food Technol, 18: 372-375, 1964