Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Formulating gluten‐free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten‐free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale...