Interesterification of a three-component fat blend for use in bread baking

Abstract

Fat products are an important component of additional raw materials used in the production of bakery products. They are used to improve the rheological properties of the dough, improve the taste and nutritional value of bakery products, and improve their digestibility. In this study, chemical interesterification of a three-component blend based on fully hydrogenated oil, palm oil, and rapeseed oil in a ratio of 20/20/60, respectively, was performed to obtain interesterified fat for use in baking. The article presents the results of the study of fatty acid composition, melting point, content of solid triglycerides (STG) and trans-isomers of fatty acids of interesterified fat. To identify the optimal conditions for the process in enlarged experiments, mathematical processing of experimental data was performed to obtain regression equations, on the basis of which the optimization of the chemical interesterification process was carried out, which allowed determining its optimal operating modes: temperature of the process, amount of catalyst, duration of the interesterification process on the optimization criterion – the content of trans-isomers of fatty acids. The interesterified fat obtained in this way had the specified physical and chemical properties, had the necessary range of plasticity, and the content of trans-isomers of fatty acids met the requirements of the current legislation.