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380. The effect on the biological value of bread nitrogen of additions of dried skim milk and of soya flour

Published online by Cambridge University Press:  01 June 2009

K. M. Henry  and
S. K. Kon
K. M. Henry
Affiliation:
From the National Institute for Research in Dairying, University of Reading
S. K. Kon
Affiliation:
From the National Institute for Research in Dairying, University of Reading
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Extract

1. Breads were made from flour of 85% extraction alone or supplemented with either 6% dry skim milk or 5·56% full-fat soya flour or 3% milk and 2·78% soya flour.

2. The biological values of the proteins of the breads, determined on rats by the balancesheet method, at an 8% level of protein intake, were respectively 56·7, 59·3, 62·6 and 61·9, and the true digestibilities 91·9, 90·6, 90·9 and 90·8.

3. The soya-flour protein exerted a supplementary effect on the proteins of the plain and of the milk bread. The possible reasons for this supplementary relationship are discussed.

4. Milk proteins had no such supplementary effect on the bread proteins.

Our thanks are due to Dr P. Halton of the Cereals Research Station for the preparation of the breads and to Mr G. Cooper for help with the nitrogen analysis.

Type
Original Articles
Information
Journal of Dairy Research , Volume 16 , Issue 1 , January 1949 , pp. 53 - 57
Copyright
Copyright © Proprietors of Journal of Dairy Research 1949

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References

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