Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance

Rice bran oil oleogel was prepared with candelilla wax and then blended with solid fat (butter) to reduce the content of saturated fat in yeast-leavened baked goods. The solid fat content of butter and oleogel blends became less sensitive to temperature change with increasing levels of oleogel. While higher proportions of oleogel in the blends decreased the thermo-mechanical properties of wheat flour dough, they did not negatively affect the dough stabililty. Dynamic oscillatory and extensional measurements demonstrated that the viscous nature of the dough became more dominant as the level of oleogel in the blends increased. When breads with butter and oleogel blends were baked, no significant differences in the specific volume of the bread were noted from the control prepared with butter until 75% replacement with oleogel. The smaller bread volume generally gave rise to greater bread hardness. The ratio of saturated to unsaturated fatty acids in the baked breads containing oleogel were distinctly reduced to 0.34, compared to the control butter bread (2.44).