1986•Journal of Food ScienceRequires access

Effects of Lysine and Methionine Fortification on Dough and Bread Characteristics

Maria Luz Fernandez De Tonella, Maria Susana Yepiz

Abstract

ABSTRACT Wheat flour from the Hermosillo Hard Red Spring cultivar in Sonora, Mexico was fortified with various levels of lysine and methionine. The effects of added amino acids on the rheological properties were measured by the Brabender Farinograph and the Chopin Alveograph. Nutritional characteristics were measured by Protein Efficiency Ratio (PER). Dough development and stability times were not significantly different between control and fortified flours. Water absorption and Alveograph results indicated differences between samples. PERs were significantly improved by fortification. Overall bread acceptability was not significantly different from unfortified samples.

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Key concepts: Farinograph, Fortification, Food science, Methionine, Lysine, Absorption of water, Chemistry, Wheat flour