Reconstruction of fat crystal organization by a phytosterol/γ-oryzanol bigel: Linking structural evolution in blended fat systems to dough architecture and cookie quality
Yuanyuan Peng, Ke Zhou, Lijuan Han, Yan Yang, Junbo He, Chen Chen, Pei Liu, Jiangtao Feng · 2026
Read Reconstruction of fat crystal organization by a phytosterol/γ-oryzanol bigel: Linking structural evolution in blended fat systems to dough architecture and cookie quality by Yuanyuan Peng, Ke Zhou, Lijuan Han, Yan Yang, Junbo He, Chen Chen, Pei Liu, Jiangtao Feng (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13587077.txt.
Description
Yuanyuan Peng and co-authors test how a plant gel fat reshapes the crystals in shop butter and the cookies baked from it, in a study from 2026. Shop butter gives dough its work feel and crumb, but it is rich in hard fats. Gels that trap oil and water can cut that load, yet how they remix a set fat grid was dim.
As gel share rose, crystal clumps thinned and solid fat fell, while heat marks shifted. Both crystal forms of the base fat stayed in the mix. Dough grew softer and less springy, and water moved less freely. Cookies spread less and snapped harder, with no rise in bake loss and with taste marks intact. Full swap kept oil seep near zero.
Catalog record
| CREATOR | Yuanyuan Peng, Ke Zhou, Lijuan Han, Yan Yang, Junbo He, Chen Chen, Pei Liu, Jiangtao Feng |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 37 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |