Oleogeles novedosos de pectina y lipoproteínas de baja densidad como ingredientes tecno-funcionales mejoraron las...

The development of high-quality gluten-free bread remains a major challenge due to the absence of gluten, which is related to poor texture and oxidative instability. This study explores the utilization of pectin (PE) and low-density lipoprotein (LDL)-based oleogels as fat replacers in gluten-free bread, comparing them with soybean oil, butter, and wheat bread control. The incorporation of PE/LDL oleogels significantly enhanced dough microstructure and viscoelasticity, yielding breads with greater specific volume (1.99 mL/g), more uniform crumb structure, and improved moisture retention. The oleogel-based breads exhibited lower hardness (179.44 g) and chewiness (129.65) than others, indicating superior softness and elasticity. Moreover, the oleogel-based breads preserved the unsaturated fatty acid profile of soybean oil, reduced lipid oxidation (TBARS values <0.04225 mg/kg), and achieved superior sensory acceptance. These findings indicated that PE/LDL-based oleogels effectively mimic gluten functionality, offering a promising strategy for producing high-quality, nutritionally improved gluten-free bread.