Capítulos de libros
Nutritional Quality Of Proteins In Breads
Registration in:
9781620810903
Bread Consumption And Health. Nova Science Publishers, Inc., v. , n. , p. 169 - 192, 2013.
2-s2.0-84892046358
Author
de Carvalho-Silva L.B.
Clerici M.T.P.S.
Institutions
Abstract
Bread may be an optimal source for protein enrichment, as wheat proteins have quantitative deficiencies in some essential amino acids. Works focusing on the use of new protein sources in breads present a major concern about technological quality, however, few studies perform a full nutritional evaluation of the final product. In this chapter the main raw materials used to enhance bread protein value will be showed, where the amino acid profile will be discussed and the main works focusing on the nutritional quality of protein of bread will be presented. © 2012 Nova Science Publishers, Inc. All rights reserved.
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