Characteristics of dough prepared with coconut oil
Background and objectives This study investigated the use of coconut oil as an alternative to butter and shortening in bread making by analyzing the dough characteristics for feasibility. Findings In the fermentation test, the pH of the dough containing oils and fats was reduced to
Gespeichert in:
| Veröffentlicht in: | Cereal chemistry 2023-09, Vol.100 (5), p.1173-1179 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1179 |
|---|---|
| container_issue | 5 |
| container_start_page | 1173 |
| container_title | Cereal chemistry |
| container_volume | 100 |
| creator | Nemoto, Kaho Kobayashi, Fumiyuki Odake, Sachiko |
| description | Background and objectives
This study investigated the use of coconut oil as an alternative to butter and shortening in bread making by analyzing the dough characteristics for feasibility.
Findings
In the fermentation test, the pH of the dough containing oils and fats was reduced to |
| doi_str_mv | 10.1002/cche.10700 |
| format | Article |
| fullrecord | <record><control><sourceid>wiley_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1002_cche_10700</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CCHE10700</sourcerecordid><originalsourceid>FETCH-LOGICAL-c1880-3551459282f1c98a5a41f0c5d74702e140fa576b07ba13b1d35617fe6282c49d3</originalsourceid><addsrcrecordid>eNp9j01LxDAURYMoWEc3_oKshep7-WjapZTREQbc6DqkaWIjoylJh2H-vR3r2tW7D869cAi5RbhHAPZg7eDmpADOSIGN4CWveH1OCgBoSuCSXZKrnD_nl6PiBWHtYJKxk0shT8FmGj3t4_5joGNyo0mup4cwDdRGG7_3E41hd00uvNlld_N3V-T9af3Wbsrt6_NL-7gtLdY1lFxKFLJhNfNom9pII9CDlb0SCphDAd5IVXWgOoO8w57LCpV31dywoun5itwtuzbFnJPzekzhy6SjRtAnW32y1b-2M4wLfAg7d_yH1G27WS-dHwvKVZo</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Characteristics of dough prepared with coconut oil</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Nemoto, Kaho ; Kobayashi, Fumiyuki ; Odake, Sachiko</creator><creatorcontrib>Nemoto, Kaho ; Kobayashi, Fumiyuki ; Odake, Sachiko</creatorcontrib><description>Background and objectives
This study investigated the use of coconut oil as an alternative to butter and shortening in bread making by analyzing the dough characteristics for feasibility.
Findings
In the fermentation test, the pH of the dough containing oils and fats was reduced to <5.1 of the threshold, which deteriorated the extensibility. The pH further decreased with an increased CO2 emission rate from the dough. In the compression test, the stress of the dough containing oils and fats was lower than that without it. However, the stress on gluten‐containing oils and fats was significantly high and differed based on the type of oils and fats. A large network structure of gluten with distributed starch granules was observed using scanning electron microscopy in the dough containing oils and fats. Numerous starch granules were uniformly distributed in the spaces of the gluten network structure, making the dough softer.
Conclusions
It was recognized that the characteristics of the dough containing coconut oil were similar to that of the dough containing butter or shortening.
Significance and novelty
This study suggested that coconut oil can be used as an alternative oil and fat to butter or shortening for bread making.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1002/cche.10700</identifier><language>eng</language><subject>bread ; coconut oil ; fermentation ; gluten</subject><ispartof>Cereal chemistry, 2023-09, Vol.100 (5), p.1173-1179</ispartof><rights>2023 Cereals & Grains Association.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c1880-3551459282f1c98a5a41f0c5d74702e140fa576b07ba13b1d35617fe6282c49d3</citedby><cites>FETCH-LOGICAL-c1880-3551459282f1c98a5a41f0c5d74702e140fa576b07ba13b1d35617fe6282c49d3</cites><orcidid>0000-0001-6256-5486</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fcche.10700$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fcche.10700$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Nemoto, Kaho</creatorcontrib><creatorcontrib>Kobayashi, Fumiyuki</creatorcontrib><creatorcontrib>Odake, Sachiko</creatorcontrib><title>Characteristics of dough prepared with coconut oil</title><title>Cereal chemistry</title><description>Background and objectives
This study investigated the use of coconut oil as an alternative to butter and shortening in bread making by analyzing the dough characteristics for feasibility.
Findings
In the fermentation test, the pH of the dough containing oils and fats was reduced to <5.1 of the threshold, which deteriorated the extensibility. The pH further decreased with an increased CO2 emission rate from the dough. In the compression test, the stress of the dough containing oils and fats was lower than that without it. However, the stress on gluten‐containing oils and fats was significantly high and differed based on the type of oils and fats. A large network structure of gluten with distributed starch granules was observed using scanning electron microscopy in the dough containing oils and fats. Numerous starch granules were uniformly distributed in the spaces of the gluten network structure, making the dough softer.
Conclusions
It was recognized that the characteristics of the dough containing coconut oil were similar to that of the dough containing butter or shortening.
Significance and novelty
This study suggested that coconut oil can be used as an alternative oil and fat to butter or shortening for bread making.</description><subject>bread</subject><subject>coconut oil</subject><subject>fermentation</subject><subject>gluten</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9j01LxDAURYMoWEc3_oKshep7-WjapZTREQbc6DqkaWIjoylJh2H-vR3r2tW7D869cAi5RbhHAPZg7eDmpADOSIGN4CWveH1OCgBoSuCSXZKrnD_nl6PiBWHtYJKxk0shT8FmGj3t4_5joGNyo0mup4cwDdRGG7_3E41hd00uvNlld_N3V-T9af3Wbsrt6_NL-7gtLdY1lFxKFLJhNfNom9pII9CDlb0SCphDAd5IVXWgOoO8w57LCpV31dywoun5itwtuzbFnJPzekzhy6SjRtAnW32y1b-2M4wLfAg7d_yH1G27WS-dHwvKVZo</recordid><startdate>202309</startdate><enddate>202309</enddate><creator>Nemoto, Kaho</creator><creator>Kobayashi, Fumiyuki</creator><creator>Odake, Sachiko</creator><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0001-6256-5486</orcidid></search><sort><creationdate>202309</creationdate><title>Characteristics of dough prepared with coconut oil</title><author>Nemoto, Kaho ; Kobayashi, Fumiyuki ; Odake, Sachiko</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1880-3551459282f1c98a5a41f0c5d74702e140fa576b07ba13b1d35617fe6282c49d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>bread</topic><topic>coconut oil</topic><topic>fermentation</topic><topic>gluten</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nemoto, Kaho</creatorcontrib><creatorcontrib>Kobayashi, Fumiyuki</creatorcontrib><creatorcontrib>Odake, Sachiko</creatorcontrib><collection>CrossRef</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nemoto, Kaho</au><au>Kobayashi, Fumiyuki</au><au>Odake, Sachiko</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characteristics of dough prepared with coconut oil</atitle><jtitle>Cereal chemistry</jtitle><date>2023-09</date><risdate>2023</risdate><volume>100</volume><issue>5</issue><spage>1173</spage><epage>1179</epage><pages>1173-1179</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><abstract>Background and objectives
This study investigated the use of coconut oil as an alternative to butter and shortening in bread making by analyzing the dough characteristics for feasibility.
Findings
In the fermentation test, the pH of the dough containing oils and fats was reduced to <5.1 of the threshold, which deteriorated the extensibility. The pH further decreased with an increased CO2 emission rate from the dough. In the compression test, the stress of the dough containing oils and fats was lower than that without it. However, the stress on gluten‐containing oils and fats was significantly high and differed based on the type of oils and fats. A large network structure of gluten with distributed starch granules was observed using scanning electron microscopy in the dough containing oils and fats. Numerous starch granules were uniformly distributed in the spaces of the gluten network structure, making the dough softer.
Conclusions
It was recognized that the characteristics of the dough containing coconut oil were similar to that of the dough containing butter or shortening.
Significance and novelty
This study suggested that coconut oil can be used as an alternative oil and fat to butter or shortening for bread making.</abstract><doi>10.1002/cche.10700</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0001-6256-5486</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 2023-09, Vol.100 (5), p.1173-1179 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_crossref_primary_10_1002_cche_10700 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | bread coconut oil fermentation gluten |
| title | Characteristics of dough prepared with coconut oil |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-08T15%3A16%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-wiley_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Characteristics%20of%20dough%20prepared%20with%20coconut%20oil&rft.jtitle=Cereal%20chemistry&rft.au=Nemoto,%20Kaho&rft.date=2023-09&rft.volume=100&rft.issue=5&rft.spage=1173&rft.epage=1179&rft.pages=1173-1179&rft.issn=0009-0352&rft.eissn=1943-3638&rft_id=info:doi/10.1002/cche.10700&rft_dat=%3Cwiley_cross%3ECCHE10700%3C/wiley_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |