Use and assimilation of the protein of wheat bread with rice protein concentrate by the body

Abstract

During the characterization of bakery products, an important indicator is biological value of proteins, which characterizes their quality, the ability to ensure plastic processes and the synthesis of metabolically active substances, and is determined by the presence of essential amino acids in them, their ratio with substitutes and digestibility in the gastrointestinal tract. Analysis of the change in the utilitarian coefficient showed that the addition of rice protein concentrate, even in a small amount, led to a decrease in the degree of balance of essential amino acids in relation to the physiologically necessary norm by 61.2-75.5%. The mass of essential amino acids, which are used by the body for anabolic needs, naturally decreased. An increase in the value of DCAS when adding rice protein concentrate indicates that the amino acids contained in the control are more fully used by the body.