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    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 

Key words:  Dough, medium-chain triacylglycerols oil-based, fermentation, gluten, butter fat-based, expansion,
Vol. 2 , (5): Page No: 242-245
Submitted Accepted Published
2010 May, 27 2010 June, 15 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.
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  Cite this Reference:
Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai, 2010. Comparison of Expansion During Fermentation on Medium-Chain Triacylglycerols Oil-Based and Butter Fat-Based Doughs.  Advance Journal of Food Science and Technology, 2(5): Page No: 242-245.
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