Use of monoglyceride hydrogel for the production of low fat short dough pastry

► Fat replacement in short dough pastries can be obtained by using monoglyceride hydrogel. ► Hydrogel incorporation modifies the structure of short dough pastry. ► Fat replacement by hydrogel promotes higher crust crunchiness but does not affect crumb firmness. ► Acrylamide content and tendency to staling increase as a consequence of hydrogel inclusion.