Effect of monoglyceride-oil-water gels on white bread properties

Palm oil replacement with a monoglyceride (MG)-sunflower oil-water gel was investigated to reduce the overall saturated fat content of white bread. Bread was prepared incorporating either palm oil, monoglyceride-palm oil-water gel (MG-PO-G) or monoglyceride-sunflower oil-water gel (MG-SO-G) keeping constant the total fat content. The substitution allowed a saturated fat reduction of 81% in MG-SO-G containing bread. Samples were analyzed for volume, moisture, crumb grain, firmness and proton density/mobility using magnetic resonance imaging (MRI). The use of MG-SO-G allowed the saturated lipid content of bread to be reduced without modifying moisture, volume, crumb grain and firmness. The incorporation of MG gel promoted a peculiar system morphology characterized by lower proton mobility and more uniform fat distribution in comparison to the standard product. This system morphology was associated to a decrease in bread staling during storage.

► A monoglyceride-sunflower oil-water gel replaces palm oil functionality in bread .► Fat replacement has no effect on moisture, volume, crumb grain and firmness of bread. ► Fat replacement decreases bread staling during storage. ► The monoglyceride network decreases proton mobility and favors fat distribution.