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Reformulation – fat reduction in deep-fat fried bakery products (FeineBackwaren)
Project
Project code: 2819108016, MRI-GE-08-622-1080Reformulierung
Contract period: 01.07.2016
- 31.12.2018
Budget: 293,727 Euro
Purpose of research: Experimental development
Keywords: fat content reduction, water absorption, physico-chemical characteristics
The aim of the project is to reduce the fat content of deep-fat fried bakery products by minimizing the post-frying fat absorption. Thereby, the nutrient composition of such products will be improved. The project includes three different strategies, which are applicable at low cost and / or adaptable from other types of food: 1) physical modification of flour, 2) application of additives and 3) coating with hydrocolloids. The investigations focus on deep-fried bakery products with very high fat contents like donuts, which represent a growing market. In the first step a method to observe the fat migration will be established and the standard recipe will be characterized (AP 1). Afterwards, the water binding of the flour will be increased by physical modifications, so that the oil uptake will be reduced (AP 2-4). The same mechanism applies when part of the flour is replaced by water-binding additives (AP 3-6). A different approach is to apply a hydrocolloid coating to reduce the water evaporation and hence oil absorption post-frying (AP 7-9). From each of these approaches the most promising recipes with regard to fat content and sensory properties will be selected and compared by an untrained sensory panel (AP 10). At the end of the project the different approaches will be directly compared and evaluated with respect to their applicability in companies. The comprehensive characterisation of the raw materials and the baked products will eventually allow drawing conclusions about possible correlations between physico-chemical properties of the ingredients and the later fat absorption. Hence, the knowledge gained in this project significantly contributes to reducing fat in popular food products and to strengthen the competitiveness of companies.
Section overview
Subjects
- Food Chemistry
- Food Processing
