Article detail · 2019
Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products
Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETYISSN 0003-021X
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2019
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Catalog match (ISSN) JAOCS, Journal of the American Oil Chemists' Society
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Abstract Formulating gluten‐free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten‐free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale crystallization unit. Then, the resulting blends were evaluated in the gluten‐free cake formulations. When the BW oleogel was used alone, the overrun values of the batter samples decreased, indicating reduced air‐holding ability. Product porosity and specific volume of the samples were also diminished with complete replacement of the shortening with BW oleogel. Nevertheless, 45%, 30%, and 15% replacement of the shortening with BW oleogel resulted in batter and baked product properties comparable to those of the control products. Rheological and textural measurements, microscopy, and bubble size distribution suggested that gradual replacement of shortening with oleogels may be an alternative method for a partial reduction of saturated fat without altering the physical properties of gluten‐free aerated products.
Topics
Citations
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83 citations
OpenAlex cited_by_count (cache / database)
17 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Recent developments of oleogel utilizations in bakery products 2020
- Recent strategies for tackling the problems in gluten-free diet and products 2020
- Hydrocolloid coated oleosomes for development of oleogels 2021
- Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes 2024
- Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies 2024
- Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods 2024
- Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods 2024
- Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods 2024
- Oleogelation of Sunflower-Linseed Oils with Carnauba Wax as an Innovative Strategy for Shortening Substitution in Cakes 2023
- Baked Products 2023