Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 1, Pages 126-137Publisher
WILEY
DOI: 10.1111/ijfs.14611
Keywords
Dough rheology; fat; oat cookies; texture; thermal properties
Categories
Funding
- Romanian National Authority for Scientific Research (CNDI-UEFISCDI) [111/2012]
- Ministry of Research and Innovation through Program 1 - Development of the National R&D System, Subprogram 1.2 - Institutional Performance - Projects for Excellence Financing in RDI [26 PFE/17.10.2018]
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The study revealed that fats with different solid fat content have a significant impact on the texture and properties of gluten-free oat dough and cookies. Hydrogenated palm oil exhibited the highest hardness, and the solid fat content of fats is the key parameter influencing the thermal, textural, and rheological properties of the oat dough.
This study investigated the effect of six fats (margarine, butter, lard-LAR, refined palm oil-RPO, refined palm oil with stearin-RPOS, hydrogenated palm oil-HPO) with different solid fat content (SFC) on gluten-free oat dough and cookie properties. RPOS and HPO had the highest SFC. RPO dough was the softest, whereas HPO was the hardest one. Dough hardness was correlated with SFC (r = 0.87). Dough stickiness was positively correlated with dough hardness (r = 0.92). Dough hardness influenced the breaking force of the cookies (r = 0.79). HPO were the hardest cookies. Oscillatory test revealed that HPO dough was the stiffest as well as presented a higher rigidity compared to the other samples as showed by the creep tests. LAR cookies were the darkest, while HPO were the lightest. SFC of fats is the most important composition parameter which influences thermal, textural and rheological properties of the oat dough.
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