Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products

Schmid, Tamara; Baumer, Beatrice; Rüegg, Ramona; Näf, Patrick; Kinner, Mathias; Müller, Nadina

doi:10.1111/ijfs.14564

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-19756

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products
Authors:	Schmid, Tamara Baumer, Beatrice Rüegg, Ramona Näf, Patrick Kinner, Mathias Müller, Nadina
et. al:	No
DOI:	10.1111/ijfs.14564 10.21256/zhaw-19756
Published in:	International Journal of Food Science & Technology
Volume(Issue):	55
Issue:	8
Page(s):	2990
Pages to:	2999
Issue Date:	2020
Publisher / Ed. Institution:	Wiley
ISSN:	0950-5423 1365-2621
Language:	English
Subjects:	Palm Fat Replacement; Bakery Products; Physical Modification; Food Processing; Food Structure
Subject (DDC):	664: Food technology
Abstract:	Palm fat is often used in baked goods because of its relatively low cost, and its positive impact on texture and shelf life. Demand for alternatives has risen in recent years due to concerns about the ecological and social sustainability. This is a challenge for the bakery industry since palm oil possesses unique properties. In this study, unhydrogenated rapeseed oil was processed using novel physical technologies, such as wax crystallisation, stabilized foaming and Pickering emulsions, in order to simulate palm oil properties. Analysis showed that while the initial viscosity of the fat substitute products was low compared to palm fat, the fat replacement products behaved very similarly to palm fat in the baking experiments. The resulting biscuits baked with emulsified rapeseed oil and rapeseed oil complemented with wax crystals were judged to be suitable replacements for palm fat in terms of processability, as well as analytical and sensory assessment.
URI:	https://digitalcollection.zhaw.ch/handle/11475/19756
Fulltext version:	Accepted version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Schmid, T., Baumer, B., Rüegg, R., Näf, P., Kinner, M., & Müller, N. (2020). Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products. International Journal of Food Science & Technology, 55(8), 2990–2999. https://doi.org/10.1111/ijfs.14564

Schmid, T. et al. (2020) ‘Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products’, International Journal of Food Science & Technology, 55(8), pp. 2990–2999. Available at: https://doi.org/10.1111/ijfs.14564.

T. Schmid, B. Baumer, R. Rüegg, P. Näf, M. Kinner, and N. Müller, “Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products,” International Journal of Food Science & Technology, vol. 55, no. 8, pp. 2990–2999, 2020, doi: 10.1111/ijfs.14564.

SCHMID, Tamara, Beatrice BAUMER, Ramona RÜEGG, Patrick NÄF, Mathias KINNER und Nadina MÜLLER, 2020. Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products. International Journal of Food Science & Technology. 2020. Bd. 55, Nr. 8, S. 2990–2999. DOI 10.1111/ijfs.14564

Schmid, Tamara, Beatrice Baumer, Ramona Rüegg, Patrick Näf, Mathias Kinner, and Nadina Müller. 2020. “Evaluation of Innovative Technological Approaches to Replace Palmoil with Physically Modified Swiss Rapeseed Oil in Bakery Products.” International Journal of Food Science & Technology 55 (8): 2990–99. https://doi.org/10.1111/ijfs.14564.

Schmid, Tamara, et al. “Evaluation of Innovative Technological Approaches to Replace Palmoil with Physically Modified Swiss Rapeseed Oil in Bakery Products.” International Journal of Food Science & Technology, vol. 55, no. 8, 2020, pp. 2990–99, https://doi.org/10.1111/ijfs.14564.