Die Veränderungen der biologischen Eiweißwertigkeit des Weizenkornes durch Verarbeitung zu Mehl und Kleber

Abstract

The authors determined the amino-acid composition of the proteins of whole wheat grain, flour and gluten, and calculated the biological protein values of these products from the data obtained. The decrease in the contents of the single amino acids was as follows: flour, 8--13% (as compared to whole grain); and gluten, 2--5% (as compared to flour). The decrease in the biological protein value according to Mitchell was: wheat flour, 5% (as compared to whole grain); and gluten, 8% (as compared to flour). The decrease in the biological protein value according to Oser was: flour, 9% (as compared to whole grain); and gluten, 26% (as compared to flour).

Protein nutritive quality during production and storage of dietetic biscuits

“…This observation agrees with literature data and our earlier finding that whole ground flour of wheat has a better amino acid proportionality pattern than its extracted flour counterpart. 17,18 The resulting dough for each type of biscuit had a different total nitrogen content. The doughs in which white wheat flour was partially replaced with whole grain wheat flour or whole grain wheat grits had a significantly higher total nitrogen content than the dough prepared using white wheat flour alone.…”