Research progress of fat substitutes in baking industry
YAO Shuting1, ZHI Hui1,3, SHEN Xinyi1, LIU Donghong1,2, YE Xingqian1,2*
1(College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China) 2(Fu Li Food Research Institute, Hangzhou 310058, China) 3(Harbin University of Commerce, Harbin 150128, China)
Abstract: Replacing the fat in baking products with fat substitutes can maintain the delicious diet itself and reduce the fat in food, which is beneficial to the health of consumers. So it has a broad market prospect. In order to provide more theoretical support for the application of fat substitutes in the baking industry, this article discussed the form of fat and its role in the texture and sensory qualities of the baking products. The characteristics and application of low-fat baking products at home and abroad were summarized and analyzed from three aspects: fat substitutes (olestra and salatrim), fat mimics (starch, modified starch, maltodextrin, polydextrose, gums, cellulose and protein) and complex fat substitutes. Finally, the development trend of fat substitutes in baking products was prospected.
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2020, Vol. 46 
