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Cereal Chem. 73 (2):197-198  |  VIEW ARTICLE


Monocaprin and Tricaprin in Breadmaking (1).

R. R. Roach (2) and R. C. Hoseney (3). (1) Contribution 95-192-J, Kansas State Agricultural Experiment Station, Manhattan, KS. (2) Present address: Keebler Company, Elmhurst, IL. (3) Graduate research assistant and professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. Accepted November 1, 1995. Copyright 1996 by the American Association of Cereal Chemists, Inc. 

The use of monocaprin and tricaprin as substitutes for shortening in breadmaking appears to be a way to produce a low-calorie bread. However, breadmaking tests have shown that tricaprin, and particularly monocaprin, interfere with dough formation and inhibit yeast fermentation. Thus, neither of the compounds will be useful for the production of low-calorie bread.

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