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A Study Of The Changes In Free Amino Acids Content During The Production Of Wheat Bread

Author

Listed:
  • Grozdan Karadzhov

    (UNIVERSITY OF FOOD TECHNOLOGIES - PLOVDIV)

  • Denka Zlateva

    (University of Economics - Varna)

Abstract

The present work studies the content of free amino acids in type 700 wheat flour. There are also determined the changes occurring in their quantity during the technological process of producing bread. It was found that during the fermentation of the dough the content of all amino acids changes,but in different direction and different intensity. As a result of the baking of the bread the quantity ofall amino acids decreases, and there is established a considerable deficit of the essential amino acids methionine and lysine, which reduces its nutritional and biological value.The addition of essentialamino acids into bread leads to an increase in its nutritional value andits quality. Enriched bread possesses better preservability, which allows for the realization of economiceffect with the start of its production.

Suggested Citation

  • Grozdan Karadzhov & Denka Zlateva, 2009. "A Study Of The Changes In Free Amino Acids Content During The Production Of Wheat Bread," An Annual Book of University of Economics - Varna, University of Economics - Varna, vol. 81(1), pages 332-368, January.
    • Handle: RePEc:vrn:yrbook:y:2009:i:1:p:332-368
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    More about this item

    Keywords

    Free Amino Acids; Production Of Wheat Bread; technological process; nutritional and biological value; amino acids methionine and lysine;
    All these keywords.

    JEL classification:

    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy; Animal Welfare Policy

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