Abstract
The effects on medium-chain triacylglycerols (MCT) by the Maillard reaction through calcination dough were studied. AGEs generation ratio in the case of 50 min baking dough with MCT has been suppressed advantage compared to other fats. This behavior suggests that the MCT is to suppress the Maillard reaction in the calcination of dough. As a result of measuring a cross-sectional view of the bread cavity holes fired, LCT and MCT showed a downward trend compared to butter and shortening. We have to create a model system to examine whether or not the difference in the impact properties of the solid fat and liquid oil such as Maillard reaction in which the impact. As a result, most of the results were consistent with the results of the actual baking dough was obtained. AGEs produced by Maillard reaction which proceeds during firing has been degraded by the LCT and MCT. On the other hand, butter and shortening degradation of AGEs was suppressed. From this phenomenon, MCT has been presumed that inhibit the formation of AGEs amount as a result of reaction by inhibiting the Maillard reaction.
Highlights
Medium-Chain Triacylglycerols (MCT) composed exclusively of medium chain fatty acids (C8 and C10) were first used in the 1950s for dietary treatment of malabsorption syndromes caused by rapid absorption
When MCT were used, the amount of advanced glycation endproducts (AGEs) was found to be significantly smaller. These results show that liquid oil inhibits the Maillard reaction that occurs during baking when compared with solid fat
The same results as those shown in figure 2 were obtained, i.e. a larger amount of AGEs was produced when solid fat was used than when liquid oil was used, and the amount of AGEs tended to be less pronounced when MCT were used
Summary
Medium-Chain Triacylglycerols (MCT) composed exclusively of medium chain fatty acids (C8 and C10) were first used in the 1950s for dietary treatment of malabsorption syndromes caused by rapid absorption The Maillard reaction is a dynamic reaction that occurs during the bread-making process, and is thought to significantly affect the appearance of the baked bread, as well as its flavor and texture. It plays a significant role in the formation of brown color on the surface of bread during baking, and we found that different shades of brown are produced by the Maillard reaction depending on the presence of added lipids, and whether they are solid or liquid. We aimed to investigate from various points of view the mechanisms by which MCT are involved in the Maillard reaction during the baking process
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