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Cereal Enrichment in Perspective, 1958 (1958) / Chapter Skim
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PROTEINS IN BREAD
Pages 6-6

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From page 6...
... This addition supplies a number of important amino acids, such as lysine, valine, and methionine, which with the amino acids supplied by yeast greatly improve the flour proteins. Comparison of the pattern of man's amino acid requirements according to Rose with the pattern of the amino acid content of average enriched bread, using tryptophan as unity, reveals that bread protein is only slightly deficient in lysine and even less deficient in methionine to meet man's requirements23.
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