标题：Stress Relaxation Behavior of Gluten and Bread Dough with Medium-Chain Triacylglycerols (MCT): Comparison with Long-Chain Triacylglycerols (LCT) and Butter
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：9
页码：676-680
出版社：MAXWELL Science Publication
摘要：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.
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