title: Reducing saturated fat with oleogel/shortening blends in a baked product.
abstract: 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.
authors.affiliation: Food Engineering Department, Middle East Technical University, Ankara, Turkey. Electronic address: bmert@metu.edu.tr.
authors.forename: Behic
authors.initials: B
authors.lastname: Mert
authors.affiliation: 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.
authors.forename: Ilkem
authors.initials: I
authors.lastname: Demirkesen
mesh_terms: D003296:Cooking / Q000379:methods*; D019358:Fat Substitutes / Q000737:chemistry*; D009930:Organic Chemicals / Q000032:analysis
chemical_list: D019358:Fat Substitutes; D009930:Organic Chemicals; C016021:oleogels
keywords: Cookie; Dough; Oleogel; Rheology; Saturated fat; Shortening; Texture; Wax