The Effect of Toasting on the Protein Quality of White Bread and White Bread Supplemented with Soybean Page: III
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TABLE OF CONTENTS
Page
LIST OF TABLES . . .. . . v
LIST OF ILLUSTRATIONS.. ..............Vi
Chapter
I. INTRODUCTION . . . . . . . . - - - - - - - -
Hypothesis
Review of the Literature
The Nutritive Value of Bread
Improving the Quality of Wheat Proteins --
Animal and Human Studies
Utilizing the Soybean Protein -- Animal
and Human Studies
The Nutritional Implications of the
Maillard Reaction
Soybean Trypsin Inhibitors
Chapter Bibliography
II. MATERIALS AND METHODS . . . . . . . . . . . . 28
Bread Ingredients and Process
Slicing and Toasting of Breads
Taste Panel Evaluation
Diet Preparation
Experimental Units
Biochemical Analysis of Tissues
Protein Efficiency Ratio (PER)
Protein Determination
Liver and Serum Protein
Urinary Creatinine
Protein Digestibility
Chapter Bibliography
III. RESULTS AND DISCUSSION . . . . . . . . . . . 43
Chemical Analysis of Toasted and Untoasted
Breads
Taste Panel Evaluation
Effect of Diets on Growth of Rats and PER
Effect of Diets on the Liver Weight, Liver
Protein and Serum Protein of Experimental
Ratsiii
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Okoro, Chioma E. The Effect of Toasting on the Protein Quality of White Bread and White Bread Supplemented with Soybean, thesis, August 1979; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc935687/m1/4/?q=aRCHIVES: accessed June 3, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .