Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

@inproceedings{Mert2016EvaluationOH,
  title={Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product},
  author={Behic Mert and Ilkem Demirkesen},
  year={2016}
}
Abstract Cookie is a baked product with significant amount of fat and the development of well aerated short dough is the initial step for preparation of cookies with commonly accepted textural properties. The objective of this study was to investigate the potential application of two different oleogels that contain Carnauba wax (CRW) and Candelilla wax (CDW) to replace shortening in cookie. Incorporation 2.5 g/100 g and 5 g/100 g wax into sunflower oil (SFO) resulted in self-standing oleogels… CONTINUE READING