Improved physical properties of pound cake with diacylglycerol oleogel

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-10-16 DOI:10.1016/j.jcs.2024.104038

Min Liu , Ling Zheng , Jinfeng Zhong , Xiao Hu , Jingwen Li , Xiong Liu , Xiaoli Qin

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引用次数: 0

Abstract

Oleogel is expected to replace conventional plastic fat to improve the physical properties of cake, but it's challenging to understand the interactions between oleogel and cake components for improving the physical properties of cake. The study aimed to investigate the type of fat (oleogel and butter) on the physical properties of pound cake by experimental and computational approaches. The batter made with diacylglycerol/12% ethyl cellulose oleogel or triglyceride/12% ethyl cellulose oleogel had lower viscosity and higher air incorporation than butter or diacylglycerol/10% ethyl cellulose oleogel. The diacylglycerol/12% ethyl cellulose oleogel cake had higher specific volume and lower oil migration than butter or other oleogel cakes. Furthermore, molecular dynamics simulation results indicated that diacylglycerol/ethyl cellulose oleogel components interacted stronger with the cake components (starch or protein) than butter and triglyceride/ethyl cellulose oleogel. This research provided theoretical support for the development of healthy oleogels as conventional plastic fat replacers.

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使用二酰甘油油凝胶改善磅蛋糕的物理性质

油凝胶有望取代传统的塑料脂肪来改善蛋糕的物理性质，但要了解油凝胶与蛋糕成分之间的相互作用以改善蛋糕的物理性质却很有挑战性。本研究旨在通过实验和计算方法研究脂肪（油凝胶和黄油）类型对磅蛋糕物理性质的影响。与黄油或二酰甘油/10%乙基纤维素油凝胶相比，使用二酰甘油/12%乙基纤维素油凝胶或甘油三酯/12%乙基纤维素油凝胶制作的面糊粘度更低，空气融入度更高。与黄油或其他油凝胶饼相比，二酰甘油/12%乙基纤维素油凝胶饼具有更高的比容和更低的油迁移率。此外，分子动力学模拟结果表明，与黄油和甘油三酯/乙基纤维素油凝胶相比，二酰甘油/乙基纤维素油凝胶成分与蛋糕成分（淀粉或蛋白质）的相互作用更强。这项研究为开发健康的油凝胶作为传统的塑料脂肪替代品提供了理论支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.