Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance

Jung, Daeun; Oh, Imkyung; Lee, JaeHwan; Lee, Suyong

doi:10.1016/j.lwt.2020.109194

Cited by 55 publications

(28 citation statements)

References 25 publications

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“…Chewiness and elasticity are primarily altered by noodles’ protein content, particularly wheat gluten [ 29 ]. Jung et al [ 30 ] studied the incorporation of oleogels in bread compositions, and their results found that oleogels interfere with the gluten content and significantly increase the chewiness and hardness. Stickiness is the force required to remove the adhered sample from the probe [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

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Section: Resultsmentioning

confidence: 99%

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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“…This might have been due to the higher coffee oil content weakening the dough microstructure, resulting in decreased dough viscosity. Dough with butter had higher values of G′ and G″ than dough with oleogel in sweet pan bread (Jung et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Meerasri

Sothornvit

2022

Food Processing Preservation

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Spent coffee grounds (SCG) still contain valuable compounds such as oil that could be used as a butter substitute in bakery products. Therefore, coffee oil was added in cookies to replace 10–30% of butter and evaluated for its impact on the rheological properties of the dough prior to determining cookie qualities. The coffee oil maintained most of the good qualities of cookies. The total phenolic content and antioxidant properties increased; however, the hardness of cookies decreased when butter was substituted with higher amounts of coffee oil. The substitution of butter with coffee oil did not distinctly affect Fourier‐transformed infrared profile of cookies. The 20% level of coffee oil substitute for butter in the cookies was readily accepted by the panelists. Thus, coffee oil can be used as an alternative to butter as an ingredient in healthier cookie products as well as utilizing a waste product for food industry. Novelty Impact Statement The addition of 20% coffee oil to substitute butter showed high antioxidant and soften texture of cookies with desirable acceptability. Coffee oil from SCG showed higher total phenolic content and antioxidant activity. Therefore, the alternative waste valorization of coffee oil can be exploited as novel healthy bakery products.

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“…SO and SS showed no significant (p > 0.05) differences with SC. Other authors [33] also reported no significant differences in the specific volume of sweet bread replacing 75% of butter with oleogel prepared with candelilla wax.…”

Section: Specific Volumementioning

confidence: 88%

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Bascuas

Morell

Quiles

et al. 2021

Foods

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Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture. In addition, a triangular discriminatory sensory test was conducted, and lipid digestibility was assessed through in vitro digestion studies. Replacement of margarine with oleogels produced steamed buns with no differences in the crumb structure, volume, height, and texture; however, in baked buns, a less porous and harder structure was produced. No differences in texture were observed between the margarine buns and buns made with oleogels when the triangular test was conducted. The extent of lipolysis was not affected when margarine was replaced by oleogels in the baked and steamed buns. The results suggest that using oleogels instead of margarine in buns could represent an interesting strategy to prepare healthier bakery products.

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Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance

Cited by 55 publications

References 25 publications

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

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