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Recent developments of oleogel utilizations in bakery products
Ilkem Demirkesen1, Behic Mert2
1Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey.
Critical Reviews in Food Science and Nutrition
|August 7, 2019
Summary
Oleogels offer a healthier alternative to traditional shortening in bakery products. These innovative fat structures can mimic shortening
Area of Science:
- Food Science and Technology
- Nutritional Science
- Bakery Science
Background:
- Dietary saturated and trans-fatty acids are linked to coronary heart disease, prompting a search for healthier fat alternatives.
- Recent research questions the direct link between saturated fats and cardiovascular disease, emphasizing a nuanced understanding of dietary fats and health.
- Manufacturers seek to modify liquid oils into solid-like structures without saturated or trans-fats to maintain food product functionality and nutritional profiles.
Purpose of the Study:
- To review the functional roles of shortening in bakery products.
- To provide an overview of oleogels, focusing on recent advancements and their potential bakery applications.
- To explore oleogels as a healthier fat alternative in food formulations.
Main Methods:
- Literature review of oleogel research and applications in bakery science.
- Analysis of studies investigating the functional properties of oleogels in comparison to traditional shortening.
- Examination of the impact of oleogels on dough/batter rheology and final product physicochemical properties.
Main Results:
- Oleogels and oleogel/shortening blends can replicate the rheological and physicochemical properties of traditional shortening in bakery products.
- Oleogel incorporation allows for the retention of solid-like fat properties while improving the fatty acid profile.
- Partial replacement of shortening with oleogels can reduce saturated fat content without compromising the physical characteristics of gluten-free aerated products.
Conclusions:
- Oleogels present a promising strategy for creating healthier bakery products with improved fat profiles.
- The application of oleogels offers potential solutions for individuals with dietary restrictions, such as celiac disease.
- Further research into oleogel technology can lead to innovative fat structuring for the food industry.
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