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https://doi.org/10.1007/s11947-024-03698-1
Copy DOIJournal: Food and Bioprocess Technology | Publication Date: Dec 17, 2024 |
License type: CC BY 4.0 |
AbstractThe reduction of saturated fats in the formulation of bakery products has become an important issue in recent years. In this work, puff pastries were prepared from a novel bigel with a low content of saturated fatty acids compared to conventional laminating margarine (control) high in saturated fatty acids. The bigel was made from a canola oil/carnauba wax oleogel and a xanthan gum–based hydrogel under the presence of a monoacylglyceride emulsifier with an oleogel-to-hydrogel ratio of 80:20. The amount of fat used in the puff pastries was 100%, 75%, 50%, and 25% based on the flour weight of the puff pastry dough. Physicochemical characteristics of the two laminating fats were compared and their ability to form continuous layers within the dough during the lamination process was evaluated using microscopy. Characterisation of the puff pastry quality, texture, and pore structure was conducted to evaluate the effect of bigel incorporation and total fat reduction on the baked puff pastries. With the fat replacement, a reduction of almost 90% saturated fatty acids could be achieved compared to the control while firmness and puffing effect were not adversely affected. Lift irregularity, shrinkage, and specific volume were lower in the puff pastries prepared with bigel compared to the margarine puff pastry with the same fat content. Reducing the total fat content of puff pastry had an adverse effect on all quality parameters, both for bigels and control.
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