Aminoacids composition of proteins in wheat and oat flours used in breads production

Dorota Litwinek , Halina Gambuś , Barbara Mickowska , Gabriela Zięć , Wiktor Berski


Oat 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.
Author Dorota Litwinek (FoFT / DoToC)
Dorota Litwinek,,
- Department of Technology of Carbohydrates
, Halina Gambuś (FoFT / DoToC)
Halina Gambuś,,
- Department of Technology of Carbohydrates
, Barbara Mickowska (FoFT / DoToCaC / MCoFM)
Barbara Mickowska,,
- Małopolska Center of Food Monitoring
, Gabriela Zięć (FoFT / DoToC)
Gabriela Zięć,,
- Department of Technology of Carbohydrates
, Wiktor Berski (FoFT / DoToC)
Wiktor Berski,,
- Department of Technology of Carbohydrates
Journal seriesThe Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, (B 7 pkt)
Issue year2013
NoSpecial issue 1
Publication size in sheets0.5
Keywords in Englishprotein, amino acids, oats, bread
ASJC Classification1312 Molecular Biology; 2404 Microbiology; 1106 Food Science; 1305 Biotechnology
Internal identifierWTŻ/P/36/2013; WTŻ/4/3; WTŻ/7/17
Languageen angielski
Score (nominal)7
Score sourcejournalList
Citation count*4 (2016-09-15)
Additional fields
Projekt3316/B/P01/2011/40. „The possible ways of residual oat flour application in baked products, extrudates and food thickeners".
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