Recent developments of oleogel utilizations in bakery products

Critical Reviews in Food Science and Nutrition
Ilkem Demirkesen, Behic Mert

Abstract

Available evidence from clinical trials suggests the replacement of saturated fatty acids with polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of coronary heart disease. Thus, the importance of limiting of saturated fatty acid intake as well as the removal of trans-fatty acids from the diet have also emphasized. Conversely, recent studies have questioned the simple explanation of the relationship of dietary saturated fats and of individual saturated fatty acids to cardiovascular disease. Although, controversies continue to exist, current recommendations have highlighted that the importance of a critical look at the evaluation of scientific understanding about dietary fats and health. Therefore, manufacturers and scientists have focused on seeking alternative ways to modify or structure liquid oil without the use of saturated and trans-fats and hence to offer the functionality of fats to food products without changing the nutritional profile of liquid oil. However, since shortening as the essential component of bakery products affects dough structure and the desired final product attributes, the replacement of shortening creates a big challenge in bakery problems. The aim of this study was to...Continue Reading

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Citations

Jan 16, 2020·Foods·Andreea PușcașSevastița Muste
Jan 16, 2020·Biomolecules·Aikaterini PapadakiApostolis A Koutinas
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Yalong GuoQiang Wang
Feb 27, 2021·Critical Reviews in Food Science and Nutrition·Twinkle Suri, Santanu Basu
Mar 17, 2021·Critical Reviews in Food Science and Nutrition·Monalisha Pattnaik, Hari Niwas Mishra
Jun 15, 2020·European Journal of Pharmaceutical Sciences : Official Journal of the European Federation for Pharmaceutical Sciences·Russell MacoonAnuj Chauhan
Aug 28, 2021·Foods·Santiago BascuasIsabel Hernando

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Methods Mentioned

BETA
differential scanning calorimetry
rheology
light microscopy
X-ray

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