Yáñez E, Wulf H, Cafati C, Acevedo G, Reveco V
Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago.
Arch Latinoam Nutr. 1989 Dec;39(4):620-30.
The protein value of breads containing bean flour (BF) (Phaseolus vulgaris, cv Tórtola) was tested in rats. BF replaced wheat flour by 2, 4, 6, 8 and 10 per cent. Protein content was 9.3 (N x 5.7) per cent and 24.4 (N x 6.25) per cent for wheat flour and bean flour, respectively. The protein content in the control bread was 11.6%, and increased to 12.6% at the 10% level of substitution. Parameters measured were protein efficiency ratio (PER), net protein ratio (NPR), and apparent and true digestibility of the protein. PER, in the control bread, was 1.44; a slight, non-significant increase occurred up to the 10% level of substitution. The control bread showed a NPR value of 2.78, figure which also remained practically unchanged at the higher levels of replacement. Nevertheless, both apparent and true protein digestibility decreased significantly with increasing levels of substitution of WF by BF (p less than 0.05). In conclusion, substitution of WF by BF in bread did not produce the expected increase in protein quality under our experimental conditions.
对含有豆粉（BF）（菜豆，品种托尔托拉）的面包的蛋白质价值在大鼠身上进行了测试。豆粉分别以2%、4%、6%、8%和10%的比例替代小麦粉。小麦粉和豆粉的蛋白质含量分别为9.3%（N×5.7）和24.4%（N×6.25）。对照面包的蛋白质含量为11.6%，在10%的替代水平时增加到12.6%。所测量的参数有蛋白质效率比（PER）、净蛋白质比（NPR）以及蛋白质的表观消化率和真消化率。对照面包的PER为1.44；在10%的替代水平之前有轻微的、不显著的增加。对照面包的NPR值为2.78，在更高的替代水平时该数值实际上也保持不变。然而，随着豆粉对小麦粉替代水平的增加，蛋白质的表观消化率和真消化率均显著下降（p小于0.05）。总之，在我们的实验条件下，用豆粉替代面包中的小麦粉并未使蛋白质质量产生预期的提高。
