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Title: EVALUATION OF THE CHARACTERISTICS OF OLEOGELS BASED ON CARNAUBA WAX AND THE ROLE OF THEIR ADDITION IN THE WHEAT DOUGH
EVALUATION OF THE CHARACTERISTICS OF OLEOGELS BASED ON CARNAUBA WAX AND THE ROLE OF THEIR ADDITION IN THE WHEAT DOUGH

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Georgiana-Gabriela CODINA; Sorina Ropciuc; Mircea Oroian; Florina Dranca; Ana Leahu
10.5593/sgem2023V/6.2/s25.23
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
Different oleogels were obtained from olive oil (OL), grape seed oil (GO), sunflower oil (SO), walnut oil (WO) and hemp oil (HO) using carnauba wax as a gelling at different concentrations of 5%, 7%, and 9% (w/w). The physical characteristics of the oleogels obtained, such as oil binding capacity (OBC), peroxide index (IP) and color, were determined. From a structural point of view, the oleogels were further investigated by Fourier transform infrared spectroscopy (FT-IR). It was found that a higher concentration of oleogelator resulted in a denser structure of the oleogels, which provided a stronger oil retention capacity in the structure. The use of oleogels with carnauba wax in wheat flour dough was analyzed from a rheological point of view using a rheofermentometer device. The Rheofermentometer parameters namely the total CO2 volume production (VT, mL), maximum height of gaseous production (H’m, mm), volume of the gas retained in the dough at the end of the test (VR, mL) and retention coefficient (CR, %) were determined. According to our data, all the oleogel additions contributed to the formation of stable dough. Generally, compared to the control sample (prepared only from wheat flour) the dough rheological properties during fermentation have been improved by oleogels addition in wheat flour.
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This work was supported by a grant from the Ministry of Research, Innovation andDigitization, CNCS-UEFISCDI, project number PN-III-P2-2.1-PED-2021-1738, withinPNCDI III.
conference
https://doi.org/10.5593/sgem2023V/6.2/s25.23
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Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
175-182
28-30 November, 2023
website
9598
oleogel, rheological properties, dough fermentation, FT-IR analysis, physical-chemical characteristics