title: Use of monoglyceride hydrogel for the production of low fat short dough pastry.
abstract: The influence of palm oil replacement with a monoglyceride-palm oil-water gel (hydrogel) on physical properties and acrylamide content of a low fat short dough pastry was studied. The effect of the incorporation of the hydrogel was monitored during storage by assessing moisture, firmness, proton density/mobility using magnetic resonance imaging (MRI) and acrylamide content. The use of hydrogel allowed the lipid content of pastries to be reduced with minor effects on their quality characteristics. However, the hydrogel-containing pastries showed a crunchier crust, higher acrylamide content and a higher tendency to staling. As assessed by MRI, these results were ascribable to the development of a peculiar system morphology promoted by hydrogel incorporation in the food matrix.
authors.affiliation: Dipartimento di Scienze degli Alimenti, Via Sondrio 2/a, 33100 Udine, Italy.
authors.forename: Lara
authors.initials: L
authors.lastname: Manzocco
authors.affiliation: Dipartimento di Scienze degli Alimenti, Via Sondrio 2/a, 33100 Udine, Italy.
authors.forename: Monica
authors.initials: M
authors.lastname: Anese
authors.affiliation: Dipartimento di Scienze degli Alimenti, Via Sondrio 2/a, 33100 Udine, Italy. Electronic address: sonia.calligaris@uniud.it.
authors.forename: Sonia
authors.initials: S
authors.lastname: Calligaris
authors.affiliation: Dipartimento di Scienze degli Alimenti, Via Sondrio 2/a, 33100 Udine, Italy.
authors.forename: Barbara
authors.initials: B
authors.lastname: Quarta
authors.affiliation: Dipartimento di Scienze degli Alimenti, Via Sondrio 2/a, 33100 Udine, Italy.
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Nicoli
mesh_terms: D020136:Hydrogel, Polyethylene Glycol Dimethacrylate / Q000737:chemistry*; D008279:Magnetic Resonance Imaging / Q000379:methods; D050178:Monoglycerides / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*; D014867:Water
chemical_list: D050178:Monoglycerides; D014867:Water; D020136:Hydrogel, Polyethylene Glycol Dimethacrylate
keywords: Acrylamide; Bakery products; Firmness; Hydrogel; MRI