Abstract
This chapter focuses on the properties and functionalities of lipids as ingredients in food applications. Lipids may play a variety of roles in food systems depending on their application. Differences in the crystallization of fats may yield networks with altered macroscopic properties. Firstly, this chapter will discuss the role of food lipids in various common baked product matrices. The relationships between the microstructure and the macroscopic properties of lipid networks will then be discussed, focusing on the roles of crystallization, polymorphism, rheological properties, microstructure, and processing conditions. Finally, strategies for the replacement of fats in baked products for the purpose of improving human health will be discussed.
| Original language | English (US) |
|---|---|
| Title of host publication | Bakery Products Science and Technology |
| Subtitle of host publication | Second Edition |
| Publisher | Wiley-Blackwell |
| Pages | 223-241 |
| Number of pages | 19 |
| Volume | 9781119967156 |
| ISBN (Electronic) | 9781118792001 |
| ISBN (Print) | 9781119967156 |
| DOIs | |
| State | Published - Aug 11 2014 |
| Externally published | Yes |
Bibliographical note
Publisher Copyright:© 2014 by John Wiley & Sons, Ltd. All rights reserved.
Keywords
- Crystallization
- Lipids
- Microstructure
- Product matrix
- Shortening