title: The amino acid composition and protein quality of high-protein gluten bread.
abstract: Dietetic bread is mainly produced for diabetics. Gluten accounts 80% of the protein of whole wheat flour. Forty per cent wheat gluten are incorporated in the dough to increase the protein content and decrease the starch in the final product. Gluten-rich foods are still of low cost as compared to others such as skim milk, soya and fish flour.
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000601:Amino Acids, Essential / Q000032:analysis; D000818:Animals; D001835:Body Weight; D001939:Bread / Q000032:analysis*; D002648:Child; D003920:Diabetes Mellitus / Q000178:diet therapy; D004044:Dietary Proteins / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D006801:Humans; D008297:Male; D051381:Rats
chemical_list: D000596:Amino Acids; D000601:Amino Acids, Essential; D004044:Dietary Proteins; D005983:Glutens