Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making

Area of Science:

• Food Science
• Nutritional Biochemistry
• Bakery Technology

Background:

• Traditional bakery fats like shortening are high in unhealthy saturated and trans fatty acids.
• Excessive consumption of these fats is linked to cardiovascular issues and dyslipidemia.
• The bakery industry seeks healthier fat alternatives to improve product nutrition.

Purpose of the Study:

• To evaluate oleogels as a healthier substitute for shortening in white pan bread.
• To assess the impact of oleogel substitution on bread's nutritional profile and quality characteristics.
• To determine optimal oleogel incorporation levels for bakery applications.

Main Methods:

• Oleogels were formulated using hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil.
• Shortening in white pan bread was replaced with oleogel at varying substitution levels.
• Bread quality parameters including volume, expansion, and retrogradation were analyzed.

Main Results:

• Complete substitution of shortening with oleogel significantly reduced saturated fatty acids by 52.46% and trans fatty acids by 75.72%.
• Bread quality, including volume and expansion, remained comparable to control samples up to 50% oleogel substitution.
• Oleogel incorporation delayed the bread's retrogradation rate, extending its shelf life.

Conclusions:

• Oleogels offer a viable, healthier alternative to shortening in white pan bread production.
• Partial or complete substitution with oleogels improves the nutritional fat profile without compromising bread quality.
• Combining oleogels with traditional fats enhances both nutritional and quality aspects of bakery products.