Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

Table 2

The content of free amino acid of bread crumbs (mg/100 g).

Free amino acid species	WFB	RWGB	FWGB
Taurine	0.64 ± 0.08^c	1.21 ± 0.05^a	0.96 ± 0.03^b
Citrulline	10.35 ± 0.08^c	14.70 ± 0.09^b	21.80 ± 0.09^a
α-Aminobutyric acid	6.76 ± 0.09^c	16.22 ± 0.10^b	29.88 ± 0.11^a
Leucine	38.88 ± 0.12^a	16.01 ± 0.13^b	6.35 ± 0.05^c
β-Aminopropionic acid	40.95 ± 0.15^a	7.95 ± 0.09^b	—
γ-Aminobutyric acid	5.17 ± 0.05^c	26.64 ± 0.07^b	28.42 ± 0.09^a
Tryptophan	11.84 ± 0.10^b	11.84 ± 0.09^b	14.33 ± 0.12^a
Ornithine	72.55 ± 0.34^a	69.17 ± 0.25^b	67.60 ± 0.33^c
Lysine	1.30 ± 0.02^c	5.95 ± 0.05^b	13.05 ± 0.09^a
Hydroxyproline	9.75 ± 0.15^c	15.81 ± 0.17^b	35.39 ± 0.22^a
Proline	17.72 ± 0.19^a	17.34 ± 0.17^a	—
Cysteine	—	5.16 ± 0.05^b	20.39 ± 0.11^a
Arginine	—	9.81 ± 0.06^b	20.04 ± 0.07^a
Glutamic acid	—	—	3.71 ± 0.08
Tyrosine	—	—	10.04 ± 0.11
Phenylalanine	—	—	14.89 ± 0.05
Histidine	—	—	1.36 ± 0.02
Total free amino acid	215.91 ± 4.21^b	217.81 ± 3.28^b	288.21 ± 3.41^a

WFB = wheat flour bread; RWGB = raw wheat germ bread; FWGB = fermented wheat germ bread. Values are the means ± standard deviations (n = 3). Values followed by different lowercase letters in the same column are significantly different from each other .