Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

Cookie is a baked product with significant amount of fat and the development of well aerated short dough is the initial step for preparation of cookies with commonly accepted textural properties. The objective of this study was to investigate the potential application of two different oleogels that contain Carnauba wax (CRW) and Candelilla wax (CDW) to replace shortening in cookie. Incorporation 2.5 g/100 g and 5 g/100 g wax into sunflower oil (SFO) resulted in self-standing oleogels of which rheological characterization revealed highly shear dependent behavior.CRW or CDW oleogels produced softer cookies when compared to SFO, resulting in a better spread ratio and appearance. However, texture measurements showed that CRW and CDW oleogels were not able to form short dough as good as commercial shortening with higher solid fat content (SFC). Therefore cookies prepared with CRW or CDW oleogels had slightly harder texture and higher spread ratio than the samples prepared with commercial shortening. Although utilization of oleogels in short dough cookies provided significant improvement over utilization of liquid oil, further optimization is required to match quality characteristics of commercial shortening containing cookies.


Reducing saturated fat with oleogel/shortening blends in a baked product
Mert, Behiç (2016-05-15)
Short dough cookie structure, characterized by its aerated and tender texture, depends on the presence of solid fat during kneading. The objective of this study was to investigate the potential application of Candelilla wax (CDW) containing oleogels for partial replacement of the shortening in cookies. Oleogels were prepared with different amounts of CDW and blended with a commercial bakery shortening. After crystallizing the oleogel/shortening blends by using a pilot scale crystallization unit, the blends ...
Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Product
Sahin, Kubra; Mert, Behiç; Tekin, Aziz (2016-08-01)
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Sakiyan, O; Şümnü, Servet Gülüm; Şahin, Serpil; Bayram, Göknur (2004-11-01)
The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and ...
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Demirkesen, Ilkem (2016-08-01)
The influences of chestnut flour at different levels (0, 20, 40, 60, 80 and 100%) on the rheological properties of rice dough formulations and the quality parameters of gluten-free cookies were evaluated. Elevated flour replacement levels led to increases in extensional viscosity values reflecting higher force requirement to deform dough samples. Similarly, replacement of rice flour with chestnut flour led to higher complex moduli values. Cookie samples prepared by replacement of 40% rice flour with chestnu...
Development of functional cakes to be baked in microwave-infrared combination oven
Özkahraman, Betül Canan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2014)
The main objective of this study was to develop functional cake formulations to be baked in the microwave-infrared (MW-IR) combination oven by using legume flours. It was also aimed to compare quality of legume cakes baked in MW-IR oven with conventional oven. For this reason, oven type (conventional and microwave-infrared combination oven), baking time (4, 4.5 and 5 minutes), legume flour type (lentil, chickpea and pea) and legume flour concentration (10%, 20%, and 30%) were selected as independent variabl...
Citation Formats
B. Mert, “Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 477–484, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/33335.