Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread
| Autor: | Michio Kasai, Yasuhito Konishi, Toshiyuki Toyosaki, Yasuhide Sakane |
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| Rok vydání: | 2015 |
| Předmět: |
Marketing
Economics and Econometrics Moisture Water activity Chemistry General Chemical Engineering digestive oral and skin physiology food and beverages Medium chain triacylglycerols Microstructure Rheology Surface structure lipids (amino acids peptides and proteins) General Materials Science Food science Long chain Bread making |
| Zdroj: | African Journal of Food Science. 9:342-346 |
| ISSN: | 1996-0794 |
| Popis: | The microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) were investigated in comparison with long-chain triacylglycerols (LCT) and butter. Baked breads absorbed moisture in storage, and consequently water activity (aW) decreased, reaching an equilibrium after eight days; the aW of LCT bread was 0.61. In contrast, the MCT and butter breads showed aW of 0.76 and 0.72, respectively. Assessment of the rheological properties of LCT bread showed greater hardness than breads containing MCT or butter; a significant difference (p |
| Databáze: | OpenAIRE |
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