Devi Amita, Khatkar B S
Department of Food Technology, GJUS&T, Hisar, Haryana 125001 India.
J Food Sci Technol. 2016 Oct;53(10):3633-3641. doi: 10.1007/s13197-016-2355-0. Epub 2016 Oct 15.
Sincere efforts of researchers are underway to understand the functionality of different fats and oils in relation to cookie quality. The quality of cookie primarily relies upon the functionality of fats and oils in cookie system which ultimately is combined result of their physical, chemical, and rheological properties. Effects of some major fats and oils such as butter, bakery fat, hydrogenated fat, lard, margarine, palm oil, sunflower oil, coconut oil, and soybean oil on the physical and sensory characteristics of cookie have been studied. Previous studies reported that fats and oils had radical contribution in cookie quality and most authors agree on the fact that different fats and oils affect the cookie quality to different extent. Furthermore, it was observed by many researchers that with oils, dough was softer and cookie spread was higher as compared with that of fats. It is important to understand the molecular basis of the difference in technological changes in cookies properties with different fats and oils. This review focuses on the current knowledge of quality determining physical, chemical, thermal, microstructural, and functional properties of fats and oils in relation to cookie dough rheology and cookie quality.
研究人员正在做出诚挚努力，以了解不同油脂与饼干品质之间的关系。饼干的品质主要取决于饼干体系中油脂的功能，而这最终是其物理、化学和流变学性质共同作用的结果。人们已经研究了一些主要油脂，如黄油、烘焙油脂、氢化脂肪、猪油、人造黄油、棕榈油、向日葵油、椰子油和大豆油对饼干物理和感官特性的影响。先前的研究报告称，油脂对饼干品质有根本性贡献，大多数作者都认同不同油脂对饼干品质的影响程度不同这一事实。此外，许多研究人员观察到，与使用脂肪相比，使用油脂时面团更软，饼干的展开程度更高。了解不同油脂导致饼干特性发生技术变化差异的分子基础很重要。本综述聚焦于目前关于油脂的物理、化学、热学、微观结构和功能特性与饼干面团流变学及饼干品质之间关系的知识。
