Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties

The potentialities of monoglyceride (MG) organogel and hydrogel containing sunflower oil in replacing palm oil were studied in sweet breads. This substitution was addressed to reduce the total saturated fat content of the product. The effects of the palm oil substitution were determined by assessing bread specific volume, moisture, crumb grain, firmness, and proton density/mobility by magnetic resonance imaging (MRI).Sweet bread prepared with hydrogel has quality characteristics comparable to that of control palm oil sample. This result was attributed to the capacity of MG crystallized lamellas to favor oil spreading over flour, replacing the typical functionality of triacylglycerol crystal networks. On the contrary, when oil was embedded in the organogel structure, less leavened and firmer bread with inhomogeneous lipid distribution was obtained. In this case, monoglycerides were probably engaged in oil networking and were less available to interact with other ingredients and exert their softening and anti-staling activities.

► A monoglyceride hydrogel replaces palm oil functionality in sweet bread. ► The monoglyceride network in the hydrogel favors oil smearing in the product. ► Fat replacement by a monoglyceride hydrogel decreases bread staling during storage. ► Bread containing a monoglyceride organogel is less leavened and firmer.