Effect of milling on the lysine content of flour of fortified wheat.

Tara, K. A. and Bains, G. S. (1972) Effect of milling on the lysine content of flour of fortified wheat. Indian Journal of Nutrition and Dietetics, 9 (4). 206-207, 4 ref..

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Abstract

Wheat fortified with lysine infused grains was conditioned to 16.5% moisture and used to prepare straight grade flours. Lysine content was determined microbiologically using Leuconostoc mesenteroides. Protein content decreased on milling from 11.6 to 10.4% for normal wheat and from 11.7 to 10.4% for fortified wheat; lysine content was reduced on milling from 2.94 to 2.10 g/100 g protein for normal wheat and from 3.90 to 2.71 g/100 g protein for fortified wheat. Lysine content of flour was unaffected by method of conditioning (either straight conditioning or preliminary momentary washing). Fortification of wheat with lysine infused grains is therefore thought feasible.

Item Type:	Article
Uncontrolled Keywords:	LYSINE-; lysine loss during milling of fortified wheat; WHEAT-; FLOUR-; lysine in flour from fortified wheat
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2022 04:22
Last Modified:	16 Feb 2022 04:22
URI:	http://ir.cftri.res.in/id/eprint/7203

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