Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample.

中文翻译：

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高油菜籽油油对短面团饼干质量和脂肪迁移的影响。

短面团饼干是受欢迎的小吃。不幸的是，由于高含量的饱和脂肪酸，大多数这些产品中使用的脂肪具有较低的营养价值。烘焙产品中最常用的脂肪是棕榈油。在这项工作中，高油酸菜籽油以油蜡的形式使用，油蜡由蜡（卡尼利亚，米糠，黄色和白色蜂蜡），单酰甘油和乙基芥子糖构成。油以这种形式保持营养价值并具有坚实的一致性。在质地和粘度方面，获得的油蛋白与棕榈油显着不同。但是，将油凝胶与5％的单酰基甘油一起用作起酥油，以获得与对照样品（含棕榈油）具有相似性能的饼干。加入2％和3％的小烛树蜡，8％的乙基海藻糖，