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Available evidence from clinical trials suggests the replacement of saturated fatty acids with polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of coronary heart disease. Thus, the importance of limiting of saturated fatty acid intake as well as the removal of trans-fatty acids from the diet have also emphasized. Conversely, recent studies have questioned the simple explanation of the relationship of dietary saturated fats and of individual saturated fatty acids to cardiovascular disease. Although, controversies continue to exist, current recommendations have highlighted that the importance of a critical look at the evaluation of scientific understanding about dietary fats and health. Therefore, manufacturers and scientists have focused on seeking alternative ways to modify or structure liquid oil without the use of saturated and trans-fats and hence to offer the functionality of fats to food products without changing the nutritional profile of liquid oil. However, since shortening as the essential component of bakery products affects dough structure and the desired final product attributes, the replacement of shortening creates a big challenge in bakery problems. The aim of this study was to provide an overview of the functions of shortening in bakery products and of the field of oleogels with special importance on the updates from recent years and their possible applications in bakery products. With the incorporation of oleogels or oleogel/shortening blends, rheological properties of dough/batters as well as physicochemical properties of resulted products may be resembled to those made with shortening. Conversely, the application of this technique had a role on retaining solid-like properties while possesses a healthier fatty acid profile. Very recent study indicated that gradual replacement of shortening with oleogels have potential for partial reduction of saturated fat without chancing physical properties of gluten free aerated products. Thus, the applications of oleogels may also present more alternatives for celiac sufferers' diet. [ABSTRACT FROM AUTHOR]

The main objective of this study was to understand the oil-structuring properties of different waxes (sunflower, rice bran and carnauba). The formation of oleogels of sunflower oil with waxes was evaluated by using different techniques such as rheological, textural and solid fat content measurements. The oleogels with sunflower exhibited the highest hardness followed by rice bran and carnauba wax oleogels. On the other hand, the most adhesive and cohesive properties were obtained from the carnauba wax oleogel, while the lowest one was observed in sunflower wax oleogel. The viscosities of oleogels were observed as a function of temperature. According to Arrhenius equation, the highest activation energy (Ea) was obtained from carnauba wax oleogel. The changes in viscoelastic properties have been shown to correlate with the changes in hardness values of oleogels. While the highest storage modulus and loss modulus were obtained from sunflower wax oleojel, the lowest storage modulus and loss modulus were observed for carnauba wax oleojel. Among all oleogel samples, SFC of carnauba wax oleogel remained constant at the temperature close to body temperature. [ABSTRACT FROM AUTHOR]

The effects of chestnut flour and a xanthan-guar gum blend-DATEM mixture on staling of gluten-free rice breads baked in conventional and infrared-microwave combination ovens were studied. Staling properties of the bread were assessed using mechanical compression (TA), differential scanning calorimetry, X-ray diffraction, and fourier transform infrared spectroscopy (FT-IR). Hardness, moisture loss, and retrogradation enthalpy values for all bread samples increased significantly during storage. FT-IR spectra showed that the integrated area of peaks around 1,041 and 1,150 cm wave lengths, which are related to the structure of starch retrogradation, increased with storage time. The X-ray diffractograms of aged breads indicated a B-type structure with the appearance of peaks at around 17°, 19.5°, and 22°. An additional peak at 24° was observed in breads stored for longer periods. Higher values of hardness and lower moisture contents were obtained for breads baked in an infrared-microwave combination oven, but the use of infrared-microwave combination oven did not result in excessive hardness after storage. Retrogradation enthalpies and total crystallinity values of breads did not show significant differences with baking type.The replacement of rice flour with chestnut flour and addition of xanthan-guar gum blend-DATEM mixture in formulations significantly delayed staling of gluten-free breads by decreasing moisture loss, hardness, retrogradation enthalpy, and total mass crystallinity. [ABSTRACT FROM AUTHOR]

Rice, has long been an inseparable part of the human diet all over the world. As one of the most rapidly growing crops, rice has played a key role in securing the food chain of low-income food-deficit countries. Starch is the main component in rice granules which other than its nutritional essence, plays a key role in defining the physicochemical attributes of rice-based products. However, rice starch suffers from weak techno-functional characteristics (e.g., retrogradability of pastes, opacity of gels, and low shear/temperature resistibility. Green modification techniques (i.e. Non-thermal methods, Novel thermal (e.g., microwave, and ohmic heating) and enzymatic approaches) were shown to be potent tools in modifying rice starch characteristics without the exertion of unfavorable chemical reagents. This study corroborated the potential of green techniques for rice starch modification and provided deep insight for their further application instead of unsafe chemical methods. [Display omitted] • Rice starch could effectually be modified via green techniques • Green approaches do not change the chemical backbone of the starch • Changes in rice nutritional behavior is barley studied after its modification • There are spaces to study rice starch modification through novel thermal techniques [ABSTRACT FROM AUTHOR]