Production of highly nutritious functional food with the supplementation of wheat flour with lysine

Abstract

During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of this essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, and health-preserving foodstuff that is suitable for satisfying the lysine requirement of humans, assuming normal nutrition. Furthermore, by the increase of the biological value completing the wheat flour with a higher amount of lysine, we could produce such a functional, health-protecting and health-preserving food that is suitable for containing or preventing lysine malnutrition symptoms. During our work, we determined the quantity of the Maillard reaction products (hydroxymethyl-furfural) and the lysine content developed during the baking of the wheat flour used for bread baking and in the bread baked with supplemented or without supplemented lysine, and evaluated the sensory characteristics of the produced functional food and the bread supplemented with lysine.