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 (τ) 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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
