Aminoacids composition of proteins in wheat and oat flours used in breads production
Dorota Litwinek , Halina Gambuś , Barbara Mickowska , Gabriela Zięć , Wiktor Berski
AbstractOat grain contains a protein with high biological value,thehighest among all bread-making cereals. An addition of oat flourin breadmaking should lead toimprovement of protein’s biological value in this product. Therefore, the aim of this study was to compare the amino acids composition and biological value of the commercial wheat flour and oat flours of different sources(commercial and residual). Residual oat flour was obtained as a byproduct from the production of Betaven - dietary -fibre preparation). Also proteins of wheat and wheat–oat breads(50/50%) baked with these flours.
|Journal series||The Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, (B 7 pkt)|
|No||Special issue 1|
|Publication size in sheets||0.5|
|Keywords in English||protein, amino acids, oats, bread|
|ASJC Classification||; ; ;|
|Internal identifier||WTŻ/P/36/2013; WTŻ/4/3; WTŻ/7/17|
|Citation count*||4 (2016-09-15)|
|Projekt||3316/B/P01/2011/40. „The possible ways of residual oat flour application in baked products, extrudates and food thickeners".|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.