Fat replacers in baked products: their impact on rheological properties and final product quality
Gamze Yazar, Cristina M. Rosell
Critical Reviews in Food Science and Nutrition
Abstract
Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes, and cardiovascular heart diseases. Besides, the solid bakery fats contain <i>trans</i>- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor for cardiovascular diseases when consumed at elevated levels. Therefore, the aim of this review was to provide a detailed summary of the functionality of lipids/fats (endogenous lipids, surfactants, shortening) in different baked products, the rheological behavior of bakery fats and their contribution to baked product quality, the impact of different types of fat replacers (carbohydrate-, protein-, lipid-based) on dough/batter rheology, and on the quality characteristics of the resulting reduced-fat baked products.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
fat contribute to baked product quality
“Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart p...”
solid bakery fats contain trans- and saturated fats
“Besides, the solid bakery fats contain trans- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor ...”
high fat intake associate with chronic diseases
“Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes,...”