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Various bakery products, differing in either composition or processing, all widely consumed in Italy by school children, have been studied. Protein, lipid, reducing and total sugars, amino acid and available lysine contents have been determined, as well as biological parameters have been calculated to verify hypotheses about growth factors. The products examined have low protein biological value and the proteins are considerably demaged by technological processing. Lysine, always the limiting amino-acid in these proteins, is shown to be unavailable in percentages varying from 20 to 60% of the total lysine. Upon describing growth as a function of protein content, the correlation improves considerably. Furthermore, when this variable, protein content, is associated with the corrected chemical score in a linear model, the correlation reaches even higher values.
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