AMINOACIDS COMPOSITION OF PROTEINS IN WHEAT AND OAT FLOURS USED IN BREADS PRODUCTION

• Main Authors: Dorota Litwinek, Halina Gambuś, Barbara Mickowska, Gabriela Zięć, Wiktor Berski
• Format: Article
• Language: English
• Published: Slovak University of Agriculture 2013-02-01
• Series: Journal of Microbiology, Biotechnology and Food Sciences
• Subjects: protein; amino acids; oats; bread
• Online Access: http://www.jmbfs.org/wp-content/uploads/2013/06/71_jmbs_litwinek1_fbp_f.pdf

Oat grain contains a protein with high biological value, the highest among all bread-making cereals. An addition of oat flour in breadmaking should lead to improvement of protein’s biological value in this product. Therefore, the aim of this study was to compare the amino acids composition and biological value of the commercial wheat flour and oat flours of different sources (commercial and residual). Residual oat flour was obtained as a byproduct from the production of Betaven - dietary-fibre preparation). Also proteins of wheat and wheat–oat breads (50/50%) baked with these flours. Material consisted of flours (wheat and commercial and residual oat), as well as breads (wheat and wheat-oat (50:50%)) baked by a single phase method. Raw materials were analyzed on the amino acid composition by amino acid analyzer AAA 400. On this basis the chemical score (CS) and essential amino acid index (EAAI), according to the FAO /WHO/UNU (2007) were evaluated.