A Study Of The Changes In Free Amino Acids Content During The Production Of Wheat Bread

Grozdan Karadzhov () and Denka Zlateva ()
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Grozdan Karadzhov: UNIVERSITY OF FOOD TECHNOLOGIES - PLOVDIV
Denka Zlateva: University of Economics - Varna

An Annual Book of University of Economics - Varna, 2009, vol. 81, issue 1, 332-368

Abstract: The present work studies the content of free amino acids in type 700 wheat flour. There are also determined the changes occurring in their quantity during the technological process of producing bread. It was found that during the fermentation of the dough the content of all amino acids changes,but in different direction and different intensity. As a result of the baking of the bread the quantity ofall amino acids decreases, and there is established a considerable deficit of the essential amino acids methionine and lysine, which reduces its nutritional and biological value.The addition of essentialamino acids into bread leads to an increase in its nutritional value andits quality. Enriched bread possesses better preservability, which allows for the realization of economiceffect with the start of its production.

Keywords: Free Amino Acids; Production Of Wheat Bread; technological process; nutritional and biological value; amino acids methionine and lysine (search for similar items in EconPapers)
JEL-codes: Q18 (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:vrn:yrbook:y:2009:i:1:p:332-368

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