Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and t...

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Bibliographic Details
Main Authors: Sorina Ropciuc, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Ancuţa Elena Prisacaru, Mariana Spinei, Georgiana Gabriela Codină
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Gels
Subjects:
oleogelation
physicochemical
rheological properties
DSC
rheofermentometer
Mixolab
Online Access:https://www.mdpi.com/2310-2861/10/3/194

Internet

https://www.mdpi.com/2310-2861/10/3/194

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