Abstract
The article presents a comparative analysis of the properties of dough and cookies based on oleogels structured with various substances. Oleogels based on beeswax and its fractions were used as an alternative to solid fat in cookies. We found out that the use of separate beeswax fractions in oleogels makes it possible to obtain dough with different rheological characteristics. It was revealed that there is no regularity in the change in the rheological properties of cookies from the properties of the dough and oleogels. Analysis of the organoleptic profile of the cookie samples showed high values. This fact indicates the acceptability of using oleogels based on individual wax fractions in the biscuits cookies. The results obtained indicate the potential of using oleogels based on beeswax fractions in cookies as an alternative to solid fats.
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