Brittany Huschka1, Carolyn Challacombe1, Alejandro G. Marangoni2, Koushik Seetharaman3*
Graduate students1, Professor2 and Associate Professor3, Department of Food Science, University of Guelph
from a poster presentation presented by Brittany Huschka
edited by Steve Bernet for publication on this website
What is a novel monoglyceride-stabilized oil in water emulsion a.k.a. structured (MAG) gel?
- Developed in Guelph, ON Canada as healthier alternative to palm oil shortening.
- The material is much lower in saturated fat than traditional shortening and trans fat free.
- Composed of approximately 55% canola oil, 40% water, 4.5% monoglyceride (MG)
Research Goal
Understand behaviour of the structured MAG gel in a multi-component baked food matrix
Research Objective
Study the effect of structured vs. unstructured gel on flour, gluten and starch.
Rationale
- Limited use of the structured MAG gel in different baking applications.
- It’s high water content is hard to adjust and compensate for
- Has unique properties different from a shortening during mixing and baking
- Sometimes challenging to achieve products that are of the same quality and similar to existing products during replacement of standard shortenings
Industry Significance
- Understand the use of the structured MAG gel to develop healthful products with improved nutritional profiles for consumers
- Contribute to alleviating issues related to obesity and type II diabetes
- Help the baking industry reformulate and develop products low in saturated fat and trans fat free
- To meet consumer demands
- To comply with regulations
Materials
- Hard wheat flour (HWF)
- 12% moisture
- 12% protein
- Soft wheat flour (SWF)
- 12% moisture
- 8% protein
- Wheat starch (Midsol™ 50)(WS)
- CoasunSA substitute shortening (structured MAG gel) provided by Coasun Inc., Guelph, ON
- Canola oil
- Monoglyceride
Methods
- Dough development and water absorption
- Using Brabender Farinograph
- Dough stickiness and extensibility
- Using Texture Analyzer with Chen Hoseney Stickiness rig and Kieffer extensibility rig
- Gluten development
- Using prototype Brabender Gluten Peak Tester (GPT)
- Rheological profile (starch and flour)
- Using Brabender Micro-visco-amylograph
Effect on water absorption and dough development attributes
Effect on dough texture
Effect on gluten development
Effect on starch and flour pasting properties
What to make of the data?
- Functionality of water, oil and monoglyceride in the structured form is not similar to the same components in an unstructured form
- Water absorption
- Dough development
- Stickiness
- Resistance to extension
- Gluten aggregation
- Pasting properties
- The interactions appear to be influenced by the effects of the gel components on starch and gluten, individually, and thereby cumulatively on the flour