MONOCAPRIN AND TRICAPRIN IN BREADMAKING

Authors
ROACH RR HOSENEY RC
Citation
Rr. Roach et Rc. Hoseney, MONOCAPRIN AND TRICAPRIN IN BREADMAKING, Cereal chemistry, 73(2), 1996, pp. 197-198
Citations number
5
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Cereal chemistry → ACNP
ISSN journal
00090352
Volume
73
Issue
2
Year of publication
1996
Pages
197 - 198
Database
ISI
SICI code
0009-0352(1996)73:2<197:MATIB>2.0.ZU;2-E
Abstract
The use of monocaprin and tricaprin as substitutes for shortening in b readmaking appears to be a way to produce a low-calorie bread. However , breadmaking tests have shown that tricaprin, and particularly monoca prin, interefere with dough formation and inhibit yeast fermentation. Thus, neither of the compounds will be useful for the production of lo w-calorie bread.