Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-2013 Effect of Lipid Source on the Physical and Sensory Quality of Baked Products Haoyuan Zohng Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Dietetics and Clinical Nutrition Commons Recommended Citation Zohng, Haoyuan, "Effect of Lipid Source on the Physical and Sensory Quality of Baked Products" (2013). All Graduate Theses and Dissertations. 1504. https://digitalcommons.usu.edu/etd/1504 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. EFFECT OF LIPID SOURCE ON THE PHYSICAL AND SENSORY QUALITY OF BAKED PRODUCTS by Haoyuan Zhong A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Nutrition and Food Sciences Approved: Dr. Silvana Martini Dr. Karin E. Allen Co-Major Professor Co-Major Professor Dr. Marie K. Walsh Dr. Mark R. McLellan Committee Member Vice President for Research and Dean of the School of Graduate Studies UTAH STATE UNIVERSITY Logan, Utah 2013 ii Copyright © Haoyuan Zhong 2013 All Rights Reserved iii ABSTRACT Effect of Lipid Source on the Physicochemical and Sensory Quality of Baked Products by Haoyuan Zhong, Master of Science Utah State University, 2013 Major Professors: Dr. Silvana Martini and Dr. Karin E. Allen Department: Nutrition, Dietetics, and Food Sciences The effect of commercial shortenings (butter, lard, margarine, all-purpose shortenings, soybean oil, and interesterified soybean oil) on the physical and sensory characteristics of baked products was evaluated. Results showed that lipid viscoelastic character, melting point, onset melting temperature (Ton), and melting enthalpy (∆H) affect the physical qualities of baked products, such as batter density of cake, spread of cookies, and breaking strength of pie crust. With a larger value (less plastic character), less crystal structure is present in the lipid and fewer air bubbles were incorporated into cake batter, which results in a denser batter. With a liquid character, lipid prevents water- flour interaction by coating flour particles, which develops less gluten in pie crust, indicated by its low breaking strength. The ∆H can be extrapolated to the amount of crystalline material in the lipid: the larger ∆H, the more crystalline material. In cookie production, a low ∆H make the lubricant effect of a lipid available earlier, resulting in a iv larger cookie spread than the one observed in cookies made with a shortening with high ∆H values. The effect of ultrasound (US)-treated interesterified soybean oil (IES) on the quality characteristics of baked goods was also evaluated. US-treated and non US-treated IES were prepared at 32°C and tempered for 48 h at 5 and 25°C. US-treated IES had smaller lipid crystals than non US-treated IES. In cakes, the highest cake batter density was obtained when non US-treated IES tempered at 5°C was used. This was a consequence of the larger lipid crystals obtained under this condition, which had less ability to incorporate air. In cookies, the fewer crystals (more fluid status) present in non US-treated IES tempered at 25°C led to a higher dough density, higher spread, and lower height in the final cookies. Similarly, in pie crust, the larger amount of lipid crystals in US-treated IES contributed to significantly higher height in final pie crust. (108 pages) v PUBLIC ABSTRACT The effect of commercial shortenings (butter, lard, margarine, all-purpose shortenings, soybean oil, and interesterified soybean oil) on the physical and sensory characteristics of baked products was evaluated. Results showed that lipid viscoelastic character, melting point, onset melting temperature (Ton), and melting enthalpy (∆H) affect the physical qualities of baked products, such as batter density of cake, spread of cookies, and breaking strength of pie crust. With a larger value (less plastic character), less crystal structure is present in the lipid and fewer air bubbles were incorporated into cake batter, which results in a denser batter. With a liquid character, lipid prevents water- flour interaction by coating flour particles, which develops less gluten in pie crust, indicated by its low breaking strength. The ∆H can be extrapolated to the amount of crystalline material in the lipid: the larger ∆H, the more crystalline material. In cookie production, a low ∆H make the lubricant effect of a lipid available earlier, resulting in a larger cookie spread than the one observed in cookies made with a shortening with high ∆H values. The effect of ultrasound (US)-treated interesterified soybean oil (IES) on the quality characteristics of baked goods was also evaluated. US-treated and non US-treated IES were prepared at 32°C and tempered for 48 h at 5 and 25°C. US-treated IES had smaller lipid crystals than non US-treated IES. In cakes, the highest cake batter density was obtained when non US-treated IES tempered at 5°C was used. This was a consequence of the larger lipid crystals obtained under this condition, which had less ability to incorporate air. In cookies, the fewer crystals (more fluid status) present in non vi US-treated IES tempered at 25°C led to a higher dough density, higher spread, and lower height in the final cookies. Similarly, in pie crust, the larger amount of lipid crystals in US-treated IES contributed to significantly higher height in final pie crust. vii ACKNOWLEDGMENTS I would like to thank Dr. Silvana Martini and Dr. Karin E. Allen not only for their support and guidance in this research, but also for sharing their passion in food science with me; and Dr. Marie K. Walsh for her invaluable input on this research. Thanks to those who helped in other ways on this project, including Yubin Ye for patiently teaching me to use different equipment and being a friend, Curtis Maughan, Suyapa Padilla, Yinyin Heng, Sze How Chiew, and Chin Yiap Tan, who helped in the sensory lab with multiple sensory taste tests. I would also like to recognize the affective panelists for their contribution to this project. Finally, I would like to thank my family, especially my parents, whose support, love and encouragement helped me immeasurably throughout this research. Haoyuan Zhong viii CONTENTS Page ABSTRACT ....................................................................................................................... iii PUBLIC ABSTRACT .........................................................................................................v ACKNOWLEDGMENTS ................................................................................................ vii LIST OF TABLES ...............................................................................................................x LIST OF FIGURES ........................................................................................................... xi LIST OF SYMBOLS, NOTATIONS, DEFINITIONS .................................................... xii CHAPTER ...........................................................................................................................1 I INTRODUCTION .........................................................................................1 Introduction ...............................................................................................1 Hypothesis ................................................................................................4 Objectives .................................................................................................4 References .................................................................................................4 II LITERATURE REVIEW ..............................................................................7 Lipid ..........................................................................................................7 Trans fat ....................................................................................................7 Cake ........................................................................................................10 Cookies ...................................................................................................10 Pie crust...................................................................................................12 Lipid in baking ........................................................................................12 Butter ......................................................................................................13 Margarine ................................................................................................14 All-purpose shortening ...........................................................................15 Ultrasound ...............................................................................................15 Physicochemical parameters for lipid .....................................................16 References ...............................................................................................17 III EFFECT OF LIPID TYPE ON THE PHYSICAL PROPERTIES AND SENSORY QUALITY OF BAKED PRODUCTS............................20 Abstract ...................................................................................................20 Introduction .............................................................................................21