Details
| Original language | English |
|---|---|
| Number of pages | 12 |
| Journal | Food and bioprocess technology |
| Early online date | 17 Dec 2024 |
| Publication status | E-pub ahead of print - 17 Dec 2024 |
Abstract
The reduction of saturated fats in the formulation of bakery products has become an important issue in recent years. In this work, puff pastries were prepared from a novel bigel with a low content of saturated fatty acids compared to conventional laminating margarine (control) high in saturated fatty acids. The bigel was made from a canola oil/carnauba wax oleogel and a xanthan gum–based hydrogel under the presence of a monoacylglyceride emulsifier with an oleogel-to-hydrogel ratio of 80:20. The amount of fat used in the puff pastries was 100%, 75%, 50%, and 25% based on the flour weight of the puff pastry dough. Physicochemical characteristics of the two laminating fats were compared and their ability to form continuous layers within the dough during the lamination process was evaluated using microscopy. Characterisation of the puff pastry quality, texture, and pore structure was conducted to evaluate the effect of bigel incorporation and total fat reduction on the baked puff pastries. With the fat replacement, a reduction of almost 90% saturated fatty acids could be achieved compared to the control while firmness and puffing effect were not adversely affected. Lift irregularity, shrinkage, and specific volume were lower in the puff pastries prepared with bigel compared to the margarine puff pastry with the same fat content. Reducing the total fat content of puff pastry had an adverse effect on all quality parameters, both for bigels and control.
Keywords
- Bigel, Carnauba wax, Fat reduction, Low-saturated fat, Puff pastry, Solid fat replacer
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Engineering(all)
- Safety, Risk, Reliability and Quality
- Chemical Engineering(all)
- Process Chemistry and Technology
- Engineering(all)
- Industrial and Manufacturing Engineering
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In: Food and bioprocess technology, 17.12.2024.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Effect of Margarine Replacement by a Low-Saturated Fat Bigel on Puff Pastry Quality
AU - Steinkellner, Christine
AU - Ohlmeyer, Mette
AU - Franke, Knut
N1 - Publisher Copyright: © The Author(s) 2024.
PY - 2024/12/17
Y1 - 2024/12/17
N2 - The reduction of saturated fats in the formulation of bakery products has become an important issue in recent years. In this work, puff pastries were prepared from a novel bigel with a low content of saturated fatty acids compared to conventional laminating margarine (control) high in saturated fatty acids. The bigel was made from a canola oil/carnauba wax oleogel and a xanthan gum–based hydrogel under the presence of a monoacylglyceride emulsifier with an oleogel-to-hydrogel ratio of 80:20. The amount of fat used in the puff pastries was 100%, 75%, 50%, and 25% based on the flour weight of the puff pastry dough. Physicochemical characteristics of the two laminating fats were compared and their ability to form continuous layers within the dough during the lamination process was evaluated using microscopy. Characterisation of the puff pastry quality, texture, and pore structure was conducted to evaluate the effect of bigel incorporation and total fat reduction on the baked puff pastries. With the fat replacement, a reduction of almost 90% saturated fatty acids could be achieved compared to the control while firmness and puffing effect were not adversely affected. Lift irregularity, shrinkage, and specific volume were lower in the puff pastries prepared with bigel compared to the margarine puff pastry with the same fat content. Reducing the total fat content of puff pastry had an adverse effect on all quality parameters, both for bigels and control.
AB - The reduction of saturated fats in the formulation of bakery products has become an important issue in recent years. In this work, puff pastries were prepared from a novel bigel with a low content of saturated fatty acids compared to conventional laminating margarine (control) high in saturated fatty acids. The bigel was made from a canola oil/carnauba wax oleogel and a xanthan gum–based hydrogel under the presence of a monoacylglyceride emulsifier with an oleogel-to-hydrogel ratio of 80:20. The amount of fat used in the puff pastries was 100%, 75%, 50%, and 25% based on the flour weight of the puff pastry dough. Physicochemical characteristics of the two laminating fats were compared and their ability to form continuous layers within the dough during the lamination process was evaluated using microscopy. Characterisation of the puff pastry quality, texture, and pore structure was conducted to evaluate the effect of bigel incorporation and total fat reduction on the baked puff pastries. With the fat replacement, a reduction of almost 90% saturated fatty acids could be achieved compared to the control while firmness and puffing effect were not adversely affected. Lift irregularity, shrinkage, and specific volume were lower in the puff pastries prepared with bigel compared to the margarine puff pastry with the same fat content. Reducing the total fat content of puff pastry had an adverse effect on all quality parameters, both for bigels and control.
KW - Bigel
KW - Carnauba wax
KW - Fat reduction
KW - Low-saturated fat
KW - Puff pastry
KW - Solid fat replacer
UR - http://www.scopus.com/inward/record.url?scp=85212270187&partnerID=8YFLogxK
U2 - 10.1007/s11947-024-03698-1
DO - 10.1007/s11947-024-03698-1
M3 - Article
AN - SCOPUS:85212270187
JO - Food and bioprocess technology
JF - Food and bioprocess technology
SN - 1935-5130
ER -