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Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods
Author(s) -
Lim Jeongtaek,
Jeong Sungmin,
Lee JaeHwan,
Park Sungkwon,
Lee Jonggil,
Lee Suyong
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8235
Subject(s) - food science , rheology , aeration , wax , chemistry , shear thinning , specific gravity , materials science , mineralogy , composite material , organic chemistry
BACKGROUND A great deal of effort has been made to reduce the use of shortening owing to the high level of saturated fats as well as the presence of trans fats. Grape seed oil high in unsaturated fats was structured with candelilla wax to form solid‐like oleogels that were utilized as a shortening replacer in aerated baked goods, specifically muffins. RESULTS Muffin batters with greater amounts of oleogels exhibited lower viscosity, greater shear‐thinning behavior and less elastic nature. The shortening replacement with oleogels significantly increased the specific gravity of the batters, consequently affecting the muffin volume after baking. X‐ray tomography indicated a lower fragmentation index (i.e. a more connected solid structure) in the oleogel‐incorporated muffins, which was correlated with more enclosed and isolated air cells. A stress relaxation test showed that the shortening replacement with oleogels produced muffins with a firmer and springier texture. Based on fatty acid compositions, the ratio of saturated to unsaturated fatty acids was significantly reduced from 2.81 to 0.41. CONCLUSION Use of the oleogels as a shortening replacer at a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. © 2017 Society of Chemical Industry