Table 3.
The free amino acids produced during the digestion of steamed bread prepared with different starters (yeast (Saccharomyces cerevisiae), LP-GM4-yeast (Lactiplantibacillus plantarum and yeast and blank (control group)).
| Amino Acid Type | Steamed Bread Type | |||
|---|---|---|---|---|
| Blank | Yeast | LP-GM4-Yeast | ||
| Essential Amino Acids | Thr | 0.121 | 0.135 | 0.134 |
| Val | 0.174 | 0.194 | 0.191 | |
| Met *** | 0.060 | 0.066 | 0.080 | |
| Ile | 0.167 | 0.184 | 0.182 | |
| Leu *** | 0.317 | 0.342 | 0.334 | |
| Phe *** | 0.228 | 0.246 | 0.234 | |
| Lys *** | 0.096 | 0.111 | 0.117 | |
| Semi-Essential Amino Acids | His | 0.126 | 0.137 | 0.145 |
| Arg | 0.157 | 0.170 | 0.171 | |
| Non-Essential Amino Acids | Ser | 0.208 | 0.227 | 0.215 |
| Asp | 0.182 | 0.205 | 0.211 | |
| Glu | 1.442 | 1.560 | 1.513 | |
| Pro | 0.529 | 0.552 | 0.526 | |
| Gly | 0.160 | 0.173 | 0.174 | |
| Ala | 0.138 | 0.155 | 0.176 | |
| Cys | 0.000 | 0.000 | 0.000 | |
| Tyr | 0.096 | 0.108 | 0.105 | |
| TAA | 4.202 | 4.565 | 4.507 | |
| EAA | 1.163 | 1.277 | 1.271 | |
| NEAA | 3.038 | 3.289 | 3.236 | |
*** means p < 0.05.