The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine
The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines pr...
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| Veröffentlicht in: | Food chemistry 2024-09, Vol.452, p.139436-139436, Article 139436 |
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| creator | Mao, Jixian Ye, Weihao Meng, Zong |
| description | The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited β’-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non‑hydrogenated and low-saturated puff pastry margarine was provided in the present study.
•Puff pastry margarines (R1-R7) were mainly in the β’ crystal forms.•R1-R7 showed strong viscoelasticity in low strain.•Addition of DATEM oleogels resulted in lower hardness and chewier croissants. |
| doi_str_mv | 10.1016/j.foodchem.2024.139436 |
| format | Article |
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•Puff pastry margarines (R1-R7) were mainly in the β’ crystal forms.•R1-R7 showed strong viscoelasticity in low strain.•Addition of DATEM oleogels resulted in lower hardness and chewier croissants.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.139436</identifier><identifier>PMID: 38749144</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>anhydrous milk fat ; Animals ; Cattle ; chewiness ; Cooking ; Croissant ; diacetyl ; dietary fat ; Elasticity ; emulsifiers ; Fats - chemistry ; food chemistry ; Large amplitude oscillatory shear ; light microscopes ; margarine ; Margarine - analysis ; Mechanical properties ; microstructure ; Milk - chemistry ; Oleogel ; oleogels ; Organic Chemicals - analysis ; Organic Chemicals - chemistry ; Palm Oil - chemistry ; palm oils ; pastries ; Plasticity ; Rheology ; rheometers ; stearin ; tallow ; tartaric acid ; viscoelasticity ; Viscosity ; X-radiation</subject><ispartof>Food chemistry, 2024-09, Vol.452, p.139436-139436, Article 139436</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c348t-59a80d00a857e1d7c0442933f47d94f3ba4f6d8ac3d340ad61a039776ef5a3a83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2024.139436$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27907,27908,45978</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38749144$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mao, Jixian</creatorcontrib><creatorcontrib>Ye, Weihao</creatorcontrib><creatorcontrib>Meng, Zong</creatorcontrib><title>The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited β’-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non‑hydrogenated and low-saturated puff pastry margarine was provided in the present study.
•Puff pastry margarines (R1-R7) were mainly in the β’ crystal forms.•R1-R7 showed strong viscoelasticity in low strain.•Addition of DATEM oleogels resulted in lower hardness and chewier croissants.</description><subject>anhydrous milk fat</subject><subject>Animals</subject><subject>Cattle</subject><subject>chewiness</subject><subject>Cooking</subject><subject>Croissant</subject><subject>diacetyl</subject><subject>dietary fat</subject><subject>Elasticity</subject><subject>emulsifiers</subject><subject>Fats - chemistry</subject><subject>food chemistry</subject><subject>Large amplitude oscillatory shear</subject><subject>light microscopes</subject><subject>margarine</subject><subject>Margarine - analysis</subject><subject>Mechanical properties</subject><subject>microstructure</subject><subject>Milk - chemistry</subject><subject>Oleogel</subject><subject>oleogels</subject><subject>Organic Chemicals - analysis</subject><subject>Organic Chemicals - chemistry</subject><subject>Palm Oil - chemistry</subject><subject>palm oils</subject><subject>pastries</subject><subject>Plasticity</subject><subject>Rheology</subject><subject>rheometers</subject><subject>stearin</subject><subject>tallow</subject><subject>tartaric acid</subject><subject>viscoelasticity</subject><subject>Viscosity</subject><subject>X-radiation</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1v1DAQhi0EokvhL1Q-cskyjp3EuYEqvqRKXMrZmrXHXS-JHexsq_33uNqWa09zed53NPMwdiVgK0D0nw5bn5Kze5q3LbRqK-SoZP-KbYQeZDPA0L5mG5CgGy1Uf8HelXIAgBaEfssupB7UKJTasOV2TzzThGtIsezDwne0PhBFHlOcQiTM_D4UmypS1mDDeuIYHd_hnxDv-ELZpzxjtMRD5FN6aAqux4wrOb4cvedLjeUTnzHfYa5979kbj1OhD0_zkv3-9vX2-kdz8-v7z-svN42VSq9NN6IGB4C6G0i4wYJS7SilV4MblZc7VL53Gq10UgG6XiDIcRh68h1K1PKSfTz3Ljn9PVJZzVzPoGnCSOlYjBSdEp0Q4_gyCl2nx67toKL9GbU5lZLJmyWHetvJCDCPYszBPIsxj2LMWUwNXj3tOO5mcv9jzyYq8PkMUH3KfaBsig1U_-pCJrsal8JLO_4B6pikMA</recordid><startdate>20240915</startdate><enddate>20240915</enddate><creator>Mao, Jixian</creator><creator>Ye, Weihao</creator><creator>Meng, Zong</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20240915</creationdate><title>The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine</title><author>Mao, Jixian ; Ye, Weihao ; Meng, Zong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c348t-59a80d00a857e1d7c0442933f47d94f3ba4f6d8ac3d340ad61a039776ef5a3a83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>anhydrous milk fat</topic><topic>Animals</topic><topic>Cattle</topic><topic>chewiness</topic><topic>Cooking</topic><topic>Croissant</topic><topic>diacetyl</topic><topic>dietary fat</topic><topic>Elasticity</topic><topic>emulsifiers</topic><topic>Fats - chemistry</topic><topic>food chemistry</topic><topic>Large amplitude oscillatory shear</topic><topic>light microscopes</topic><topic>margarine</topic><topic>Margarine - analysis</topic><topic>Mechanical properties</topic><topic>microstructure</topic><topic>Milk - chemistry</topic><topic>Oleogel</topic><topic>oleogels</topic><topic>Organic Chemicals - analysis</topic><topic>Organic Chemicals - chemistry</topic><topic>Palm Oil - chemistry</topic><topic>palm oils</topic><topic>pastries</topic><topic>Plasticity</topic><topic>Rheology</topic><topic>rheometers</topic><topic>stearin</topic><topic>tallow</topic><topic>tartaric acid</topic><topic>viscoelasticity</topic><topic>Viscosity</topic><topic>X-radiation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mao, Jixian</creatorcontrib><creatorcontrib>Ye, Weihao</creatorcontrib><creatorcontrib>Meng, Zong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mao, Jixian</au><au>Ye, Weihao</au><au>Meng, Zong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-09-15</date><risdate>2024</risdate><volume>452</volume><spage>139436</spage><epage>139436</epage><pages>139436-139436</pages><artnum>139436</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited β’-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non‑hydrogenated and low-saturated puff pastry margarine was provided in the present study.
•Puff pastry margarines (R1-R7) were mainly in the β’ crystal forms.•R1-R7 showed strong viscoelasticity in low strain.•Addition of DATEM oleogels resulted in lower hardness and chewier croissants.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38749144</pmid><doi>10.1016/j.foodchem.2024.139436</doi><tpages>1</tpages></addata></record> |
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| subjects | anhydrous milk fat Animals Cattle chewiness Cooking Croissant diacetyl dietary fat Elasticity emulsifiers Fats - chemistry food chemistry Large amplitude oscillatory shear light microscopes margarine Margarine - analysis Mechanical properties microstructure Milk - chemistry Oleogel oleogels Organic Chemicals - analysis Organic Chemicals - chemistry Palm Oil - chemistry palm oils pastries Plasticity Rheology rheometers stearin tallow tartaric acid viscoelasticity Viscosity X-radiation |
| title | The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine |
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