|Publication type:||Article in scientific journal|
|Type of review:||Peer review (publication)|
|Title:||Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products|
|Published in:||International Journal of Food Science & Technology|
|Publisher / Ed. Institution:||Wiley|
|Subjects:||Palm Fat Replacement; Bakery Products; Physical Modification; Food Processing; Food Structure|
|Subject (DDC):||664: Food technology|
|Abstract:||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 oil possesses unique properties. In this study, unhydrogenated rapeseed oil was processed using novel physical technologies, such as wax crystallisation, stabilized foaming and Pickering emulsions, in order to simulate palm oil 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.|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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