Abstract
This study investigated the replacement of solid fat in croissant dough with xanthan gum-based oleogels. Oleogels were produced using canola oil and xanthan gum. Results showed that replacing 50% of solid fat with oleogels improved dough rheological properties (such as hardness and stickiness) and maintained the final croissant quality (volume, flaky texture, and crispiness). Oleogels with higher xanthan gum concentrations created a better flaky structure. This method can be used to produce healthier croissants with less saturated fat.
Keywords: oleogels, xanthan gum, croissants, dough rheology, flaky texture, saturated fat reduction
Introduction
Croissant, as a flaky bread, requires solid fat (such as butter or margarine) to create a flaky structure. However, solid fats contain high levels of saturated fat, which is associated with health problems such as heart disease. Oleogels (oil gels) are produced as natural substitutes for solid fat, using hydrocolloids such as xanthan gum. This study investigated xanthan gum-based oleogels in croissant dough for the first time to assess their impact on dough rheological properties and final product quality.
Materials and Methods
Oleogel Production
Canola oil + 0.5, 1 or 1.5% xanthan gum
Method: Mixing with a magnetic stirrer at 85°C for 10 minutes, then cooling
Croissant dough formula
Wheat flour 100 g, water 55 g, sugar 10 g, salt 1.8 g, yeast 5 g
Solid fat (control) or replacing 25, 50 or 75% with oleogel
Production process
Dough mixing
Lamination (folding 3 times to create 27 layers)
Shaping and final fermentation (80 minutes at 28°C)
Baking at 190°C for 15 minutes
Measurements
Dough rheology (with TA.XTplus device)
Specific volume (grain displacement method)
Texture (hardness, stickiness and resilience)
Layer structure (with SEM microscope)
Sensory test (15 panelists)
Results and discussion
1. Dough rheological properties (Table 1) Doughs containing 50% oleogel with 1% xanthan gum had lower stiffness and higher stickiness than the control. These oleogels formed a stronger network structure that was suitable for layering.
2. Volume and layer structure (Figure 2) Croissants with 50% oleogel had a similar specific volume to the control (5.4 ml/g). The layer structure in the oleogels with xanthan gum was higher, more complete and without intercalation of layers.
3. Final texture (Table 2) Croissants with 75% substitution had higher stiffness, but 50% substitution produced excellent crispness and resiliency (similar to the control).
4. Sensory test Overall score of 8.5 out of 9 for the croissant with 50% oleogel – highest score in taste, texture and appearance.
Conclusion: Replacing 50% of solid fat with xanthan gum-based oleogels (1%) can produce high-quality croissants with lower saturated fat. This method is a natural and economical solution for the bakery and confectionery industry.
