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  • Title: The amino acid composition and protein quality of high-protein gluten bread.
    Author: Abbassy M, Hussein L, Arafa A, Morcos SR.
    Journal: Z Ernahrungswiss; 1979 Dec; 18(4):239-44. PubMed ID: 549270.
    Abstract:
    Dietetic bread is mainly produced for diabetics. Gluten accounts 80% of the protein of whole wheat flour. Forty per cent wheat gluten are incorporated in the dough to increase the protein content and decrease the starch in the final product. Gluten-rich foods are still of low cost as compared to others such as skim milk, soya and fish flour.
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