[Changes in the tryptophan content during the technological manufacturing processes of several wheat flour products].
The change of tryptophan contents in proteins of bread and cookies under technological processing conditions were investigated. Tryptophan contents in all cookie samples were noted to be significantly (p = 0.05) reduced in relation to corresponding dough. The relative decreases are significantly correlated with fat content and the degree of unsaturation of fats in the dough of cookies (r = 0.802 and r = 0.777, p = 0.01), independently of various physical parameters during different cookie samples' processing. Tryptophan decrease in proteins of bread during baking was not significant.
Horvatić
M
M
Institut für Lebensmittelchemie der Pharmazeutisch-biochemischen Fakultät, Universität Zagreb, Jugoslawien.
Grüner
M
M
D001939:Bread; D004041:Dietary Fats / Q000032:analysis; D005433:Flour; D005511:Food Handling; D014908:Triticum; D014364:Tryptophan / Q000032:analysis*
D004041:Dietary Fats; D014364:Tryptophan
Veränderungen des Tryptophangehaltes während des technologischen Herstellungsprozesses einiger Weizenmehlerzeugnisse.