Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

Abstract

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G′ (storage modulus) than those of G″ (loss modulus) in the temperature range of 20–90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough’s starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source

“…The vegetable oils (HO and OO) used for the preparation of oleogels were obtained by cold pressing oilseeds. Candelilla wax is used as gelling agent in percentages of 3% and 9% (falling within the values mentioned in the literature from 0.5% w / w to 10.0% w / w [ 68 ]) and has the following characteristics: yellow color, melting point 68.0–72.0 °C, acid value 12.00–22.00, saponification value 45.00–65.00. It is obtained from the leaves of the candelilla shrub ( Euphorbia antisyphilitica ) and contains n-alkanes (C26–C33: tritriacontane, hentriacontane, triacontane, nonacosane and hexacosane), esters (C41: m / z 607; C39: m / z 579) and alcohols (penta-cyclic triterpenoids), sterols and free acids [ 69 ].…”

“…It was observed that plant-based ice cream samples with oleogels from hemp seed oil and candelilla wax (9% DW) had higher hardness when spelt and oat milk were used. A use of a higher percentage of candelilla wax in oleogels leads to higher hardness [ 49 , 68 ]. However, in the case of plant-based ice cream with millet milk, oleogels from vegetable oils and candelilla wax (3% DW), high hardness values were recorded.…”

“…It is obtained from the leaves of the candelilla shrub ( Euphorbia antisyphilitica ) and contains n-alkanes (C26–C33: tritriacontane, hentriacontane, triacontane, nonacosane and hexacosane), esters (C41: m / z 607; C39: m / z 579) and alcohols (penta-cyclic triterpenoids), sterols and free acids [ 69 ]. Oleogels were prepared according to the method described by Ropciuc et al [ 48 , 68 ] and were stored at 4 °C until analysis. The coding of the oleogel samples was performed considering the type of vegetable oil and the percentage of wax added: HO_3DW (oleogel from hemp seed oil and 3% candelilla wax); OO_3DW (oleogel from olive oil and 3% candelilla wax); HO_9DW (oleogel from hemp seed oil and 9% candelilla wax); OO_9DW (oleogel from olive oil and 9% candelilla wax).…”

“…Rheological characteristics of plant-based ice cream mix with oleogels were investigated using a dynamic rheometer (Haake Mars 40, Karlsruhe, Germany). Viscosity and viscoelastic modulus were determined according to Leahu et al [ 30 ] and Ropciuc et al [ 68 ].…”