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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-19756
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dc.contributor.authorSchmid, Tamara-
dc.contributor.authorBaumer, Beatrice-
dc.contributor.authorRüegg, Ramona-
dc.contributor.authorNäf, Patrick-
dc.contributor.authorKinner, Mathias-
dc.contributor.authorMüller, Nadina-
dc.date.accessioned2020-03-12T16:13:11Z-
dc.date.available2020-03-12T16:13:11Z-
dc.date.issued2020-
dc.identifier.issn0950-5423de_CH
dc.identifier.issn1365-2621de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/19756-
dc.description.abstractPalm 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.de_CH
dc.language.isoende_CH
dc.publisherWileyde_CH
dc.relation.ispartofInternational Journal of Food Science & Technologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectPalm Fat Replacementde_CH
dc.subjectBakery Productsde_CH
dc.subjectPhysical Modificationde_CH
dc.subjectFood Processingde_CH
dc.subjectFood Structurede_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleEvaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery productsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1111/ijfs.14564de_CH
dc.identifier.doi10.21256/zhaw-19756-
zhaw.funding.euNode_CH
zhaw.issue8de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end2999de_CH
zhaw.pages.start2990de_CH
zhaw.publication.statusacceptedVersionde_CH
zhaw.volume55de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.author.additionalNode_CH
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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.


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