Abstract
To estimate the loss of lysine in bread during baking, the bread baked with flour to which was fortified 0.5 and 0.25% of lysine-monohydrochloride, DL and L isomers, respectively, were conducted to determine the remaining lysine. The microbiological assay method was employed throughout the study, wherein lysine determination regarding both the preparates of acid hydrolysates and water extracts of dough and bread was performed.
No destruction of lysine was found to occur during fermentation, whereas was found a considerable destruction which is due to baking. In the bread baked with flour DL-form of lysine added, the loss of L-isomer was found to be about 30%, on the other hand, in that from L-lysine added flour, lower range of loss, amounting about 10% was observed. And in the latter bread the loss estimated from total and free Llysine showed no accordance, the discrepancy being discussed.
