{"id":665,"date":"2024-04-18T16:59:51","date_gmt":"2024-04-18T19:59:51","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=665"},"modified":"2024-04-18T16:59:51","modified_gmt":"2024-04-18T19:59:51","slug":"oleogels-based-on-germinated-and-non-germinated-wheat-starches-and-orange-essential-oil-application-as-a-hydrogenated-vegetable-fat-replacement-in-bread","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2023-2\/oleogels-based-on-germinated-and-non-germinated-wheat-starches-and-orange-essential-oil-application-as-a-hydrogenated-vegetable-fat-replacement-in-bread\/","title":{"rendered":"Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread"},"content":{"rendered":"<h1 id=\"screen-reader-main-title\" class=\"Head u-font-serif u-h2 u-margin-s-ver\"><span class=\"title-text\">Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread<\/span><\/h1>\n<h3>Francine Tavares da Silva, Felipe Nardo dos Santos, Laura Martins Fonseca, Estefania J\u00falia Dierings de Souza, Helen Cristina dos Santos Hackbart, K\u00e1tia Gomes da Silva, B\u00e1rbara Biduski, Eliezer Avila Gandra, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze<\/h3>\n<h3 class=\"section-title u-h4 u-margin-l-top u-margin-xs-bottom\">Abstract<\/h3>\n<div id=\"as0005\">\n<h3 id=\"sp0075\">This study aimed to produce oleogels based on non-germinated and germinated wheat starches with orange essential oil, apply them to replace hydrogenated vegetable fat in bread, and assess the antifungal action. The oleogels were prepared using sunflower oil, wheat starches, beeswax, water, and orange essential oil (OEO). They were evaluated to determine the volatile compounds, oil binding capacity, texture profile, storage stability for 20\u00a0days,\u00a0thermogravimetric analysis, and functional groups. The breads were evaluated by their moisture content, specific volume, texture profile, volatile compounds, and microbiological contamination during 15\u00a0days of storage. The oleogels showed high storage stability, were fully intact after 20\u00a0days of storage, and had a high oil binding capacity (\u223c100\u00a0%). The oleogels with OEO presented increased adhesiveness and reduced hardness compared to the ones without essential oil. The oleogels with OEO based on germinated wheat starch released a high amount of volatile compounds. Substituting saturated vegetable fat with oleogels in bread formulation resulted in decreased hardness and maintained specific volume. Furthermore, incorporating OEO oleogels in the bread led to reduced growth of total\u00a0mesophiles\u00a0and fungi.<\/h3>\n<p><a href=\"https:\/\/doi.org\/10.1016\/j.ijbiomac.2023.126610\">https:\/\/doi.org\/10.1016\/j.ijbiomac.2023.126610<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread Francine Tavares da Silva, Felipe Nardo dos Santos, Laura Martins Fonseca, Estefania J\u00falia Dierings de Souza, Helen Cristina dos Santos Hackbart, K\u00e1tia Gomes da Silva, B\u00e1rbara Biduski, Eliezer Avila Gandra, Alvaro Renato Guerra Dias,&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2023-2\/oleogels-based-on-germinated-and-non-germinated-wheat-starches-and-orange-essential-oil-application-as-a-hydrogenated-vegetable-fat-replacement-in-bread\/\">Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":545,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-665","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-26 17:32:57","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/users\/1158"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/comments?post=665"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/665\/revisions"}],"predecessor-version":[{"id":667,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/665\/revisions\/667"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/545"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}