Coli R, Floridi M
S TA NU. 1975 Sep-Dec;5(5-6):305-7.
On samples of biscuits for special dietary use and rusks has been determined the protein quality with the method of enzymatic ultrafiltrate digest (EUD) at various levels of industrial production. The results have shown that the baking over again process has determined a decrease on the velocity of digestion "in vitro" against the raw material with large variations in availability of various essential aminoacids. Particularly decreased is the lysine, the limiting aminoacid of these food products.
针对特殊膳食用途饼干和干面包片的样品，采用酶促超滤消化法（EUD）在不同工业生产水平下测定了蛋白质质量。结果表明，再次烘焙过程导致“体外”消化速度相对于原材料有所下降，各种必需氨基酸的可利用性存在很大差异。尤其是赖氨酸含量降低，而赖氨酸是这些食品中的限制氨基酸。
