Research Article | OPEN ACCESS
Relationship between Maillard Reaction during Bread Baking and Medium-Chain Triacylglycerols (MCTs)
1Toshiyuki Toyosaki, 2Michio Kasai and 1Yasuhide Sakane
1Department of Foods and Nutrition, Koran Women’s Junior College Fukuoka, 811-1311, Japan
2Central Research Laboratory of the Nisshin OilliO Group LTD 1-Banchi, Shinmei-Cho, Yokosuka Kanagawa, 239-0832, Japan
Advance Journal of Food Science and Technology 2016 9:498-502
Received: December ‎17, ‎2015 | Accepted: March ‎1, ‎2016 | Published: November 25, 2016
Abstract
The Maillard reaction during the baking of bread forms (AGEs). The present research confirmed an inhibitory effect on the Maillard reaction for Medium-Chain Triacylglycerols (MCTs)-based fat sources, compared to those for Long-Chain Triacylglycerols (LCTs)-based fat sources. This phenomenon is thought to offer new evidence concerning the manufacture of bread. The C8 and C10 saturated medium-chain fatty acids, which are MCT constituent fatty acids, appeared to be involved in inducing the Maillard reaction during baking, and consequently led to confirmation of new evidence of their inhibitory effect on the Maillard reaction. Investigation of the changes in the physical properties of bread revealed the favorable effects of MCTs and MCT-based fat sources on the hardness and adhesion of bread.
Keywords:
Dough, fatty acids, long-chain triacylglycerols, maillard reaction, medium-chain triacylglycerols, physical properties,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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The authors have no competing interests.
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