Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

作者：Kim Joo Young; Lim Jeongtaek; Lee JaeHwan; Hwang Hong Sik; Lee Suyong

来源：Journal of Food Science, 2017, 82(2): 445-452.

DOI：10.1111/1750-3841.13583

• baked goods
• oleogel
• rheology
• solid fat
• tomography

Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in maintaining the ability to hold air cells into the cake batters. The volume of cakes had an overall tendency to decrease with increasing shortening replacement with oleogels, leading to increased cake firmness. The tomographic analysis demonstrated that the total porosity and fragmentation index were reduced in the oleogel cakes, showing a more connected solid structure. The levels of saturated fatty acids in the cakes containing oleogels were significantly reduced to 13.3%, compared to the control with shortening (74.2%). As a result, the use of oleogels for shortening up to 25% produced cakes with lower levels of saturated fatty acids without quality loss.
Practical Application Solid fats have been commonly utilized to produce baked goods since they play critical roles in their quality attributes such as aeration and tender texture. However, the overconsumption of solid fats is known to cause public health concerns derived from their high saturated and trans fats. In this study, solid-like oleogels were prepared with canola oil and carnauba wax and then utilized as a shortening replacer in making cakes with high levels of unsaturated fats and low levels of saturated fats without quality loss.

• 出版日期2017-2