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Abstract
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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:
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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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Abstract
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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.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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