𝔖 Bobbio Scriptorium
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Non-Protein Nitrogen

✍ Scribed by MURDOCH, J. C.

Book ID
120438002
Publisher
Nature Publishing Group
Year
1968
Tongue
English
Weight
41 KB
Volume
218
Category
Article
ISSN
0028-0836

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## Abstract When unyeasted wheat flour doughs were incubated for 14 h. at 303Β°, the dialysable nitrogen level rose from 19.4 to 35.7 mg./100 g. of flour. Concurrent increases in amino‐peptide and ammonia nitrogen were also observed. The addition of antibiotics to yeastless doughs markedly changed t