Bread protein efficiency ratio

Protein efficiency ratios of conventionally baked, microwave-baked, and steamed breads, presented in Table II, were 0.79, 1.20, and 1.25, respectively. The significantly lower PER of conventionally baked breads indicates that more... 

Table II. Protein efficiency ratios of bread-diets fed rats 28 days...

Table IV. Protein efficiency ratios and digestibility of bread diets...

The protein efficiency ratio (PER) of sesame seed protein is 1.86 (35). The PER value can be raised to 2.9 when sesame seed protein is supplemented with lysine (36). El-Adawy (37) added sesame products including sesame meal, sesame protein isolate, and protein concentrate to red wheat flour to produce flour blends. It was found that water absorption, development time, and dough weakening were increased as the protein level increased in all blends however, dough stability decreased. Sesame products could be added to wheat flour up to 16% protein without any detrimental effect on bread sensory properties. The addition of sesame products to red wheat flour increased the contents of protein, minerals, and total essential amino acids the in vitro protein digestibility also increased significantly. 

A significant consequence of the Maillard reaction is the loss of the nutritional value of the amino acid involved in the reaction. If the participating amino acid is essential, and especially if it is a limiting one, as is lysine in most cereal grains, the Maillard reaction can seriously lower the nutritive value of the food. Toasting, for example, may reduce to one-half the protein efficiency ratio of bread. 

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