Development and characterization of hydrogel‐in‐oleogel (bigel) systems and their application as a butter replacer for bread making

Butter has been widely used in bakery products and it contains high level of saturated fats. However, excessive consumption of saturated fats would increase the risk of chronic disease. This study was to fabricate water-in-oil (W/O) type bigels as butter replacers to improve the quality attributes of breads.