NDLI: Magas tápértékű funkcionális élelmiszer előállítása a búzaliszt lizin kiegészítésével Production of High Nutritional Value Functional Food with the Supplementation of the Wheat Flour with Lysine Obținerea unui aliment funcțional cu valoare nutritivă ridicată prin completarea făin

Content Provider	Semantic Scholar
Copyright Year	2018
Abstract	During our research we added 0.5-2.0% L-lysine to the wheat flour in order to increase the quantity of this essential amino acid and the biological value of the wheat protein, producing such functional, health protecting, health preservative food product, which is suitable to satisfy the lysine requirement of human, assuming normal nutrition. Furthermore at the increase of the biological value completing the wheat flour with higher amount of lysine, we could produce such a functional, health protecting and health preservative food, which is suitable to confine or prevent the lysine malnutrition symptoms. During our work we determined the quantity of the Maillard reaction products (hydroxyl-methyl-furfural) and the lysine content evolved during the baking of the wheat flour used for bread baking and in the bread baked with supplemented or not supplemented lysine, and evaluated the sensory characteristics of the produced functional food and the bread supplemented with lysine.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://epa.oszk.hu/00000/00028/00062/pdf/EPA00028_msz_2017_70_003-010.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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