LOSS OF SUPPLEMENTAL LYSINE AND THREONINE DURING THE BAKING OF BREAD

摘要

ABSTRACTBread fortified with 0.48 L‐lysine (0.6 L‐lysine‐HCl) and 0.3 L‐threonine was baked at 210°C for 43 min and analyzed (lysine) calorimetrically and (threonine) microbiologically. Lysine and thre‐onine found in loaves were respectively compared with the values added to the dough. Baking loss of lysine and threonine was respectively 5 ± 6 and 3 ± 2 in the crumb and 46 ± 11 and 54 ± 8 in the crust. Loss of lysine was 14 ± 8 and of threonine 15 ± 5 in the whole loaf. However, the losses of these amino acids in the loaf could not be verified by the rat feeding test. The reas