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Evaluation of innovative technological approaches to replace palm fat with physically modified Swiss rapeseed oil in bakery products
International Journal of Food Science & Technology ( IF 3.3 ) Pub Date : 2020-03-20 , DOI: 10.1111/ijfs.14564
Tamara Schmid 1 , Beatrice Baumer 1 , Ramona Rüegg 1 , Patrick Näf 1 , Mathias Kinner 1 , Nadina Müller 1
Affiliation  

Palm fat is often used in baked goods because of its relatively low cost, and its positive impact on texture and shelf life. Demand for alternatives has risen in recent years due to concerns about the ecological and social sustainability. This is a challenge for the bakery industry since palm fat possesses unique properties. In this study, unhydrogenated rapeseed oil was processed using novel physical technologies, such as wax crystallisation, stabilised foaming and Pickering emulsions, in order to simulate palm fat properties. Analysis showed that while the initial viscosity of the fat substitute products was low compared to palm fat, the fat replacement products behaved very similarly to palm fat in the baking experiments. The resulting biscuits baked with emulsified rapeseed oil and rapeseed oil complemented with wax crystals were judged to be suitable replacements for palm fat in terms of processability, as well as analytical and sensory assessment.

中文翻译:

评估在烘焙产品中用物理改性的瑞士菜籽油替代棕榈油的创新技术方法

棕榈脂肪因其相对较低的成本以及对质地和保质期的积极影响而经常用于烘焙食品中。近年来,由于对生态和社会可持续性的担忧,对替代品的需求有所增加。由于棕榈脂肪具有独特的性能,这对烘焙行业是一个挑战。在这项研究中,未氢化的菜籽油是使用新型物理技术(例如蜡结晶,稳定的起泡和Pickering乳液)加工而成的,目的是模拟棕榈脂肪的特性。分析表明,尽管脂肪替代产品的初始粘度比棕榈脂肪低,但在烘焙实验中,脂肪替代产品的行为与棕榈脂肪非常相似。
更新日期:2020-03-20
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