Effect of incorporation of candelilla wax oleogel on the structural properties of cake-type bread

The negative health effects associated with foods containing saturated and trans fats have prompted the search for healthier alternatives that preserve both sensory and technological quality. This study evaluated the use of candelilla wax-structured oleogels as substitutes for hydrogenated fats in cake-type bread, with emphasis on batter structure and crumb texture. The iodine value of the edible oils and the one with the most favorable unsaturation profile was selected to formulate the oleogel used and the oil and water adsorption capacity of three selected flours were determined. Among them, flour H2 exhibited consistent oil adsorption across the three types of oil tested, with no significant differences compared to the water control, suggesting a more stable interaction with lipid components. Therefore, it was used for cake-type bread.  Formulations were assessed for batter density, baking yield, total porosity, mean pore size, and instrumental texture parameters (hardness, cohesiveness, elasticity, adhesiveness, stickiness, and chewiness). Oleogel-based batters showed higher density (0.90 g/cm³) and lower baking yield (13 %), indicating a more compact structure. No significant differences were observed in total porosity (≈ 0.3–0.8 %) or mean pore size (8.4–17.5 mm) compared to those made with shortening. However, the presence of smaller (≈ 8.4 mm) and more uniform pores in oleogel formulations reinforced the internal crumb structure and reduced susceptibility to deformation, thereby preserving mechanical integrity. Regarding texture, oleogel formulations exhibited a more cohesive and elastic crumb, supporting their use as a functional alternative in baked goods. DOI: https://doi.org/10.54167/tch.v19iEspecial.1919