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Abstract
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Article Information:
Stress Relaxation Behavior of Gluten and Bread Dough with Medium-Chain Triacylglycerols (MCT): Comparison with Long-Chain Triacylglycerols (LCT) and Butter
Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai
Corresponding Author: Toshiyuki Toyosaki
Submitted: May 26, 2014
Accepted: June 20, 2014
Published: March 25, 2015 |
Abstract:
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This study investigates the stress relaxation behavior of gluten and bread dough with Medium-Chain Triacylglycerols (MCT), also, comparison with Long-Chain Triacylglycerols (LCT) and Butter. Dough and guten obtained from strong with LCT and Butter, there had a higher G (t) and H(&tau) over the whole relaxation time than those from the MCT dough. This indicates that it has a stronger network structure. He stress relaxation curves of gluten with MCT, which effect of temperature was not observed most of the time. On the other hand, in the case of butter and LCT, changes were observed in the relaxation curve temperature rises both. Results from these, it has a useful functionality to network formation of gluten has been clarified that MCT.
Key words: Butter, Dough, Gluten, Long-Chain Triacylglycerols (LCT), Medium-Chain Triacylglycerols (MCT), stress relaxation,
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Abstract
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Cite this Reference:
Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai, . Stress Relaxation Behavior of Gluten and Bread Dough with Medium-Chain Triacylglycerols (MCT): Comparison with Long-Chain Triacylglycerols (LCT) and Butter. Advance Journal of Food Science and Technology, (9): 676-680.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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