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：2016
卷号：12
期号：9
页码：498-502
DOI：10.19026/ajfst.12.3060
出版社：MAXWELL Science Publication
摘要：The Maillard reaction during the baking of bread forms (AGEs). The present research confirmed an inhibitory effect on the Maillard reaction for Medium-Chain Triacylglycerols (MCTs)-based fat sources, compared to those for Long-Chain Triacylglycerols (LCTs)-based fat sources. This phenomenon is thought to offer new evidence concerning the manufacture of bread. The C8 and C10 saturated medium-chain fatty acids, which are MCT constituent fatty acids, appeared to be involved in inducing the Maillard reaction during baking, and consequently led to confirmation of new evidence of their inhibitory effect on the Maillard reaction. Investigation of the changes in the physical properties of bread revealed the favorable effects of MCTs and MCT-based fat sources on the hardness and adhesion of bread.
