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Effects of lysine on dough and protein quality of whole wheat meal chapatis and leavened bread.

Tara, K. A. and Usha, M. S. M. and Bains, G. S. (1972) Effects of lysine on dough and protein quality of whole wheat meal chapatis and leavened bread. Journal of Agricultural and Food Chemistry, 20 (1). 116-118, 14 ref..

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Abstract

The farinograph water absorption dough development time and stability were unaffected by L-lysine monohydrochloride (LMH) at levels of 0.1-0.4% in whole wheat meal (atta). The loss of lysine in chapatis of fortified whole wheat meal (0.15% LMH) was negligible compared with a loss of 12.5% in the case of fortified whole wheat meal yeast bread (0.20% LMH) as determined by a microbiological assay. Tests with 21-day old weanling male albino rats of Wistar strain showed that the protein efficiency ratios of fortified chapatis and of bread (2.04 and 2.21) were significantly higher than those of similar products (1.48 and 1.36) prepared from unfortified whole wheat meal. The PER losses were negligible. [See also FSTA (1969) 1 10M714.]

Item Type: Article
Uncontrolled Keywords: LYSINE-; Added lysine in wheat products; WHEAT-; BREAD-; Added lysine in /bread/; CHAPATTIS-; Added lysine in /chapatis/; PROTEINS-(VEGETABLE); Protein efficiency ratio of fortified bakery products
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Mar 2018 09:45
Last Modified: 26 Mar 2018 09:45
URI: http://ir.cftri.com/id/eprint/7247

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