Fortification of Bread with L-Lysine HCI: Losses Due to Baking Process |
| |
| Authors: | R. M. G. B. SAAB C. S. RAO R. S. F. DA SILVA |
| |
| Affiliation: | Authors Saab and Da Silva are affiliated with the Departamento de Tecnologia de Alimzntos e Medicamentos, Universidade Estadual de Londrina, Cx.posta, 6001, Londrina, Parana, Brasil 86.100. Author Rao, formerly with Universidade Estadual de Londrina, is now affiliated with Con Agra, Inc., Central Lab., 1521 No. 16th St., Omaha, NE 68110. |
| |
| Abstract: | 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. |
| |
| Keywords: | |
|
|
