“…Many authors have reported losses in the nutritional value of proteins heated in the presence of Carbohydrates, in cereals (Morgan & King, 1926;Morgan, 193 1 ;Mitchell & Block, 1946;Rosenberg & Roldenburg, 1951;Halevy & Guggenheim, 1953;Hepburn, Calhoun & Bradley, 1966), in soybean meal (Evans & Butts, 1949a, b, 1951Evans, Groschke & Butts, 1951;Iriarte & Barnes, 1966), in milk or milk products (McCollum & Davis, 1915;Cook et al, 1951;Kraft & Morgan, 1951;Schroeder et al, 1953), and in cake mixes (Block et al, 1946). The protein efficiency ratio of a cake mix, for example, fell from 3.5 to 2.4 during baking for 15 min at 200°C and to 0.8 after toasting at 130°C for 1 hr.…”