Harmuth-Hoene A E, Seibel W, Seiler K
Z Ernahrungswiss. 1986 Sep;25(3):196-204. doi: 10.1007/BF02021252.
The effect of various processing methods used for the production of dry flatbread from ground whole rye on the nutritional protein quality were investigated by means of the nitrogen balance method in growing rats. The following products were tested: untreated ground whole rye, baked crisp bread, extruded flatbread without and with the addition of 2.5% and 5.0% of saccharose. The apparent protein digestibility (PD) of the 5 samples varied between 69% and 72% and was neither affected by the method of processing nor by the difference in sugar content. Compared to the untreated raw material (NPU = 41%; BV = 59%) net protein utilization and biological value in crisp bread baked by the traditional method (NPU = 35%; BV = 48%) and in extruded flat bread with 5% sugar (NPU = 35%; BV = 51%) were significantly reduced (P less than 0.05). In extruded flatbread without and with 2.5% sugar, NPU and BV of the raw material were essentially maintained. The results indicate that in comparison with the baking process the extrusion of flatbread is more suitable to protect the protein quality. The addition of more than 2.5% sugar caused protein damage in extruded flatbread, presumably as a result of Maillard reactions.
采用氮平衡法，在生长大鼠中研究了各种用于从全黑麦粉生产干扁面包的加工方法对营养蛋白质质量的影响。测试了以下产品：未处理的全黑麦粉、烘焙脆面包、不添加蔗糖以及添加2.5%和5.0%蔗糖的挤压扁面包。这5个样品的表观蛋白质消化率（PD）在69%至72%之间变化，既不受加工方法影响，也不受糖含量差异影响。与未处理的原料相比（净蛋白质利用率=NPU=41%；生物学价值=BV=59%），传统方法烘焙的脆面包（NPU=35%；BV=48%）和添加5%糖的挤压扁面包（NPU=35%；BV=51%）的净蛋白质利用率和生物学价值显著降低（P<0.05）。在不添加蔗糖和添加2.5%蔗糖的挤压扁面包中，原料的NPU和BV基本保持不变。结果表明，与烘焙过程相比，挤压扁面包更适合保护蛋白质质量。在挤压扁面包中添加超过2.5%的糖会导致蛋白质损伤，这可能是美拉德反应的结果。
