Reducing saturated fat with oleogel/shortening blends in a baked product

Date

2016-05-15

Author

Mert, Behiç

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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 were evaluated in a cookie formulations. When the shortening was completely replaced with oleogel softer products were obtained compared to liquid oil, but they were harder than the shortening containing products. On the other hand, partial replacement of shortening with oleogels provided much more acceptable dough and cookie characteristics. Results suggest that gradual replacement of shortening with oleogels may be a suitable approach for reduction of saturated fat in short dough products.

Subject Keywords

Saturated fat, Shortening, Oleogel, Cookie, Rheology, Wax, Texture, Dough

URI

https://hdl.handle.net/11511/35027

Journal

FOOD CHEMISTRY

DOI

https://doi.org/10.1016/j.foodchem.2015.12.087

Collections

Department of Food Engineering, Article

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Citation Formats

B. Mert, “Reducing saturated fat with oleogel/shortening blends in a baked product,” FOOD CHEMISTRY, pp. 809–816, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35027.