The Fortification of Bread with Lysine I. The Loss of Lysine During Baking

Nutritional effects of food processing

“…Bread, for example, suffers a loss of 10-15y0 of its available lysine during baking, with a further loss of 5% on staling. Toasting causes a loss of 5-10% (Rosenberg & Rohdenburg, 1951). The availability of seven of the essential amino acids in wheat, flour and bread was measured biologically by Hepburn, Calhoun & Bradley ( 1966).…”

Bread flavor

“…If baking losses are considered, perhaps higher levels of lysine would be required to satisfy nutritional requirements; the higher levels might more closely approximate taste threshold levels in the product. For example, Rosenberg and Rohdenburg (1951) reported that lysine losses in white bread ranged from 9.5 to 23.8%, the average loss as a direct result of baking being approximately 15%. They reported that toasting resulted in another 10 to 15% loss of lysine and staling brought about another 5 to 10% loss.…”

Fertilizers and the Nutritive Value of Wheat Grown on a Sulphur-Deficient Grey Wooded Soil

“…Those results shorv that, for the composite samples used, fertilizer treatments r'vithin the two Fertilization may have caused changes in the proportions of some essential amino acids (14) and such differences, if existent, may have contributed to the variations in food value. it is possible that lysine supplementation of the diets in these experiments has masked differences which might have been revealed if that amino acid had not been added, as improvement in rat growth resulting from addition of lysine to wheat flour or grain has been reported frequelrtly (6,7,15,16,17). found the proportion of lysine in Breton wheat to be little affected by fertilization or cropping system although fertilizer treatmeuts apparently had an effect on the lysine proportions in barley grown as the first crop after legumes.…”

“…Several investigators (11,15,18) have used the rat as an experimental animal to determine the nutritive value of grains. Rats should be particularly useful for evaluating grains as swine food as these two species have rather similar amino acid requirements (8).…”

“…sAlberta Soil Survel'; (former graduate student), aAssociate Professor of Animal Husbandry. January, 1960] BENTLEv ET AL.-wrrEAT oN A suLrHUR-DEFTCTENT sorr, r47 _ Rosenberg et al (15) and Sure (18) both established that lysine was low in wheat and u'as a limiting factor f.or rat growth. In eailier work Mitchell et al (ll) found that, if lysine was supplemented in sufficient quantities, tryptophan appeared as the next limiting amino acid in wheat.…”