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     Advance Journal of Food Science and Technology

    Abstract
2010(Vol.2, Issue:5)
Article Information:

Comparison of Expansion During Fermentation on Medium-Chain Triacylglycerols Oil-Based and Butter Fat-Based Doughs

Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai
Corresponding Author:  Toshiyuki Toyosaki 
Submitted: 2010 May, 27
Accepted: 2010 June, 15
Published: 2010 September, 25
Abstract:
Expansion during fermentation on Medium-Chain Triacylglycerols (MCT) oil-based doughs compared to butter fat-based doughs were studied, and the mechanism of fermentation accelerator of MCT oilbased in dough was also investigated. The results obtained as follows; the concentration of MCT oil-based accelerator on the fermentation of dough was confirmed maximum at 6.0%. The rate of expansion became the maximum a 60% of gluten contents at the dough with MCT oil-based. Mechanism of expansion of fermentation on MCT oil-based doughs was discussed. Gluten is formed of gliadin and glutenin. Gluten was denatured by MCT oil-based, which gluten molecule grows large. Fermentation is promoted by this phenomenon. This fact can provide new information to the bread-making industry.

Key words:  Dough, medium-chain triacylglycerols oil-based, fermentation, gluten, butter fat-based, expansion,
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Cite this Reference:
Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai, . Comparison of Expansion During Fermentation on Medium-Chain Triacylglycerols Oil-Based and Butter Fat-Based Doughs. Advance Journal of Food Science and Technology, (5): Page No: 242-245.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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