EVALUATION OF THE CHARACTERISTICS OF OLEOGELS BASED ON CARNAUBA WAX AND THE ROLE OF THEIR ADDITION IN THE WHEAT DOUGH

Abstract

Different oleogels were obtained from olive oil (OL), grape seed oil (GO), sunflower oil (SO), walnut oil (WO) and hemp oil (HO) using carnauba wax as a gelling at different concentrations of 5%, 7%, and 9% (w/w). The physical characteristics of the oleogels obtained, such as oil binding capacity (OBC), peroxide index (IP) and color, were determined. From a structural point of view, the oleogels were further investigated by Fourier transform infrared spectroscopy (FT-IR). It was found that a higher concentration of oleogelator resulted in a denser structure of the oleogels, which provided a stronger oil retention capacity in the structure. The use of oleogels with carnauba wax in wheat flour dough was analyzed from a rheological point of view using a rheofermentometer device. The Rheofermentometer parameters namely the total CO2 volume production (VT, mL), maximum height of gaseous production (H�m, mm), volume of the gas retained in the dough at the end of the test (VR, mL) and retention coefficient (CR, %) were determined. According to our data, all the oleogel additions contributed to the formation of stable dough. Generally, compared to the control sample (prepared only from wheat flour) the dough rheological properties during fermentation have been improved by oleogels addition in wheat flour.