Palm oil replacement with a monoglyceride (MG)-sunflower oil-water gel was investigated to reduce the overall saturated fat content of white bread. Bread was prepared incorporating either palm oil, monoglyceride-palm oil-water gel (MG-PO-G) or monoglyceride-sunflower oil-water gel (MG-SO-G) keeping constant the total fat content. The substitution allowed a saturated fat reduction of 81% in MG-SO-G containing bread. Samples were analyzed for volume, moisture, crumb grain, firmness and proton density/mobility using magnetic resonance imaging (MRI). The use of MG-SO-G allowed the saturated lipid content of bread to be reduced without modifying moisture, volume, crumb grain and firmness. The incorporation of MG gel promoted a peculiar system morphology characterized by lower proton mobility and more uniform fat distribution in comparison to the standard product. This system morphology was associated to a decrease in bread staling during storage

Effect of monoglyceride-oil-water gels on white bread properties

MANZOCCO, Lara;CALLIGARIS, Sonia;DA PIEVE, Sara;NICOLI, Maria Cristina
2012-01-01

Abstract

Palm oil replacement with a monoglyceride (MG)-sunflower oil-water gel was investigated to reduce the overall saturated fat content of white bread. Bread was prepared incorporating either palm oil, monoglyceride-palm oil-water gel (MG-PO-G) or monoglyceride-sunflower oil-water gel (MG-SO-G) keeping constant the total fat content. The substitution allowed a saturated fat reduction of 81% in MG-SO-G containing bread. Samples were analyzed for volume, moisture, crumb grain, firmness and proton density/mobility using magnetic resonance imaging (MRI). The use of MG-SO-G allowed the saturated lipid content of bread to be reduced without modifying moisture, volume, crumb grain and firmness. The incorporation of MG gel promoted a peculiar system morphology characterized by lower proton mobility and more uniform fat distribution in comparison to the standard product. This system morphology was associated to a decrease in bread staling during storage
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/868611
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