Food Engineering Department, Middle East Technical University, Ankara, Turkey.
Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department, Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı, 06060 Ankara, Turkey.
Food Chem. 2016 May 15;199:809-16. doi: 10.1016/j.foodchem.2015.12.087. Epub 2015 Dec 23.
Short dough cookie structure, characterized by its aerated and tender texture, depends on the presence of solid fat during kneading. The objective of this study was to investigate the potential application of Candelilla wax (CDW) containing oleogels for partial replacement of the shortening in cookies. Oleogels were prepared with different amounts of CDW and blended with a commercial bakery shortening. After crystallizing the oleogel/shortening blends by using a pilot scale crystallization unit, the blends were evaluated in a cookie formulations. When the shortening was completely replaced with oleogel softer products were obtained compared to liquid oil, but they were harder than the shortening containing products. On the other hand, partial replacement of shortening with oleogels provided much more acceptable dough and cookie characteristics. Results suggest that gradual replacement of shortening with oleogels may be a suitable approach for reduction of saturated fat in short dough products.
酥性饼干的结构特点是充气和柔软，这取决于揉面过程中是否存在固体脂肪。本研究的目的是研究含有油凝胶的坎地里拉蜡（CDW）在饼干中部分替代起酥油的潜力。用不同量的 CDW 制备油凝胶，并与商业烘焙起酥油混合。在使用中试规模结晶装置使油凝胶/起酥油混合物结晶后，将混合物在饼干配方中进行评估。与液体油相比，当完全用油凝胶代替起酥油时，得到的产品更柔软，但比含有起酥油的产品硬。另一方面，用油凝胶部分替代起酥油可以提供更能让人接受的面团和饼干特性。结果表明，逐渐用油凝胶替代起酥油可能是减少短面团产品中饱和脂肪的一种合适方法。
