The biological values of the proteins of breads baked from rye and wheat flours alone or combined with yeast or soya bean flour

Abstract

Following the method of Osborne, Mendel and Ferry, which compares average gain per gm. of protein ingested, 17 products, divided into the following groups, were analyzed:[long dash](1) various breads commonly consumed in Poland, (2) experimental breads, (3) soy-bean flour and baker''s yeast. A supplementary relation exists between the proteins of white wheat flour and soy-bean flour, when mixed in the approximate proportions of 9 to 1 and 4 to 1 and also between the proteins of white wheat flour and baker''s yeast. A similar relation may also exist between the proteins of rye flour and soy-bean flour. N of crust had a lower biological value than that of crumb or of whole bread.