In this study, we explored the potential of oleogels to serve as a substitute for traditional shortening throughout the entire cookie production process. Specifically, oleogel was prepared using expeller-pressed high oleic soybean oil (EPHOSO) with 10 wt% of either rice bran wax (RBX) or monoacylglycerol (MAG) to replace shortening in cookie making. Rapid Visco Analyzer and Farinograph were used to thoroughly assess the impact of replacing shortening with oleogels on the qualities of cookie dough. The results demonstrated the efficacy of MAG oleogel in replicating the attributes of traditional shortening in cookie doughs, in terms of water absorption, dough consistency, and dough stability. The overall quality of cookies prepared with oleogels was comparable to the ones prepared with shortening. Additionally, the oxidative stability indicated the remarkable advantage of EPHOSO-based oleogels, which displayed an elevated resistance to oxidative processes compared to its liquid form. Furthermore, cookies prepared with MAG oleogel exhibited prolonged oxidative stability than those prepared with shortening. Overall, the results underscore the potential of EPHOSO oleogels, particularly those incorporated with MAG, could enhance the oxidative stability of cookies without diminishing the physicochemical qualities of the end product.

中文翻译：

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评估高油酸大豆油油凝胶作为起酥油替代品：对饼干面团、饼干特性和氧化稳定性的影响

在这项研究中，我们探索了油凝胶在整个饼干生产过程中作为传统起酥油替代品的潜力。具体来说，使用压榨高油酸大豆油 (EPHOSO) 和 10 wt% 米糠蜡 (RBX) 或单酰甘油 (MAG) 制备油凝胶，以代替饼干制作中的起酥油。使用快速粘度分析仪和粉质仪彻底评估用油凝胶代替起酥油对饼干面团质量的影响。结果证明，MAG 油凝胶在吸水性、面团稠度和面团稳定性方面能够复制饼干面团中传统起酥油的属性。用油凝胶制备的饼干的整体质量与用起酥油制备的饼干相当。此外，氧化稳定性表明基于 EPHOSO 的油凝胶具有显着优势，与液体形式相比，其对氧化过程的抵抗力更高。此外，用 MAG 油凝胶制备的饼干比用起酥油制备的饼干表现出更长的氧化稳定性。总体而言，结果强调了 EPHOSO 油凝胶（尤其是那些与 MAG 结合的油凝胶）的潜力，可以在不降低最终产品的理化质量的情况下增强饼干的氧化稳定性。