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Related Experiment Videos

Structural changes in biscuits made with cellulose emulsions as fat replacers.

Teresa Sanz1, Amparo Quiles2, Ana Salvador1

  • 11 Departamento de Ciencia de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|April 5, 2017
PubMed
Summary

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Cellulose ether emulsions can replace fat in biscuits, reducing unhealthy fats. Glycerol softens dough but baking eliminates this effect, except for methylcellulose with higher methoxyl substitution (MCH).

Area of Science:

  • Food Science
  • Material Science

Background:

  • Cellulose derivatives are effective fat replacers in baked goods like biscuits.
  • Using cellulose ethers reduces total fat, saturated fatty acids, and trans fatty acids in biscuits.

Purpose of the Study:

  • To investigate the functionality of different cellulose ether emulsions as fat replacers.
  • To analyze the impact of cellulose type and glycerol on dough and biscuit microstructure and texture.

Main Methods:

  • Three cellulose ether emulsions were prepared: hydroxypropyl methylcellulose, methylcellulose, and methylcellulose with greater methoxyl substitution (MCH).
  • Microstructure and textural properties of doughs and biscuits were analyzed.
  • The effect of glycerol as a textural improver was evaluated.
Keywords:
Biscuitscellulosesfat replacementstructure

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Main Results:

  • Glycerol incorporation softened doughs made with methylcellulose and hydroxypropyl methylcellulose, but this effect was lost upon baking.
  • Glycerol did not significantly affect the hardness of doughs or biscuits made with the MCH emulsion.
  • Different cellulose ethers exhibited varying functionalities as fat replacers.

Conclusions:

  • Cellulose ether emulsions offer a viable strategy for fat reduction in biscuits.
  • The effectiveness of glycerol as a dough softener depends on the specific cellulose ether used and is limited by the baking process.