The use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory properties

Abstract The objective of this study was to evaluate the impact of substituting saturated solid fat (margarine) with candelilla wax/canola oil oleogels, either completely or partially (0%, 25%, 50%, 75%, and 100%), on morphostructural and sensory properties of sponge cake bread. As oleogel content increased in bread formulation, strong network structures favored the retention of a greater amount of gas. This led to higher porosity and better network development, resulting in a specific volume increase (2.968 and 3.018 cm3/g) and decreased hardness (1567.5 and 1697.0 g) in SCB75 and SCB100, respectively. There were no changes in springiness and cohesiveness. In sensory evaluation, panelists preferred the “aroma” attribute in the bread formulated with oleogel. On crumb color, sample SCB25 was perceived as ideal (“just-about-right”), while in greasy mouthfeel attribute, samples SCB75 and SCB100 were the best evaluated. In “taste” test, SCB100 sample was classified as ideal followed by SCB75 with a perception of “like”, compared to SCB0. The overall acceptability indicated that the panelist preferred SCB75 samples, followed by SCB100. Incorporating 75–100% oleogels is a great alternative for reformulating sponge cake bread, improving its sensory and morphostructural properties.