ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A Brasilian water bread was formulated with wheat flour (100%), salt (2%), yeast (5%), water (60%), fungal amylase (130 SKB/100g wheat flour), ascorbic acid (0.02%), and polysorbate-60 (1%). To the formulation was added Lysine.HCl at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% as related to wheat flour in the formulation. The breads (fortified and control) were baked at 220°C for 20 min. The retention of lysine was estimated by measuring the free Lysine·HCl in bread with FDNB. A regression equation was developed relating the input and retention of lysine, which indicated a loss or destruction of 11.3% of added lysine during baking process.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04942.x
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