Research Article | OPEN ACCESS
Stress Relaxation Behavior of Gluten and Bread Dough with Medium-Chain Triacylglycerols (MCT): Comparison with Long-Chain Triacylglycerols (LCT) and Butter
1Toshiyuki Toyosaki, 1Yasuhide Sakane and 2Michio Kasai
1Department of Foods and Nutrition, Koran Women
Advance Journal of Food Science and Technology 2015 9:676-680
Received: May 26, 2014 | Accepted: June 20, 2014 | Published: March 25, 2015
Abstract
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.
Keywords:
Butter, Dough, Gluten, Long-Chain Triacylglycerols (LCT), Medium-Chain Triacylglycerols (MCT), stress relaxation,
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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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