ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Experimental breads were made with 2, 4, 6, 8, 10, and 12% torula yeast flour (TYF). Taste panels found that bread fortified with 8% TYF was acceptable. Eight percent TYF raised protein content from 12.42% for all wheat flour bread to 14.22% for supplemented bread. Amino acid analyses indicated a marked increase in amino acid content especially lysine. The protein efficiency ratio (PER) for rats on all-wheat-flour bread was 1.3 1; replacing 8% of the wheat flour with TYF raised PER of supplemented bread to 2.28. Total carcass nitrogen retained by animals fed a diet containing supplemented bread was higher than that retained by rats whose protein was obtained from unsupplemented bread.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13901.x
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