African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread

Toshiyuki Toyosaki
  • Toshiyuki Toyosaki
  • Department of Foods and Nutrition, Koran Women?s Junior College Fukuoka, 811-1311, Japan.
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Michio Kasai
  • Michio Kasai
  • Central Research Laboratory of The Nisshin OilliO Group LTD 1-Banchi, Shinmei-cho, Yokosuka Kanagawa, 239-0832, Japan.
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Yasuhito Konishi
  • Yasuhito Konishi
  • Department of Foods and Nutrition, Koran Women?s Junior College Fukuoka, 811-1311, Japan.
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Yasuhide Sakane
  • Yasuhide Sakane
  • Department of Foods and Nutrition, Koran Women?s Junior College Fukuoka, 811-1311, Japan.
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  •  Received: 26 December 2014
  •  Accepted: 09 April 2015
  •  Published: 27 May 2015

References

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Schofield JD (1986). Flour proteins. In: Structure and functionality in Baked Products. J. M. V. Blanshard, P. J. Frazier, and T. Galliard, eds. R. Soc. Chem.: London. pp. 14-19.
 
Toyosaki T (2014). Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerols (MCT). Afr. J. Food Sci. 8: 365-360.
 
Toyosaki T, Sakane Y, Kasai M (2008). Oxidative stability, trans, trans- 2,4-decadienals, and tocopherol contents during storage of dough fried in soybean oil with added medium-chain triacylglycerols (MCT). Food Res. Int. 41:318-324.
Crossref
 
Toyosaki T, Sakane Y, Kasai M (2010). Comparison of expansion during fermentation on medium-chain triacylglycerols oil-based and butter fat-based doughs. Adv. J. Food Sci. Technol. 2: 242-245.
 
Toyosaki T, Sakane Y, Kasai M (2013). Effects of medium-chain triacylglycerols (MCT) on the maillard reaction. J. Food Process. Technol. 4:4.
Crossref

 

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