Effects of lysine on dough and protein quality of whole wheat meal chapatis and leavened bread.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7247/
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| Title |
Effects of lysine on dough and protein quality of whole wheat meal chapatis and leavened bread.
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| Creator |
Tara, K. A.
Usha, M. S. M. Bains, G. S. |
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| Subject |
02 Amino acids
03 Proteins Indian flat bread |
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| Description |
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.]
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| Date |
1972
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7247/1/Journal%20of%20Agricultural%20and%20Food%20Chemistry%2C%20Volume-20%281%20%281972%29%20116-118.pdf
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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