The invention belongs to the technical field of baking
edible oil, and particularly relates to a novel rice
bran protein-based shortening substitute and application thereof in baked food. The preparation method comprises the following steps: by taking rice
bran protein as a
raw material, firstly, preparing a light-weight, high-
porosity, degradable, green and environment-friendly rice
bran protein porous material with high restorability and high
grease adsorption through a foam template method, and secondly, adsorbing hot edible
vegetable oil containing micromolecular gelators by utilizing the porous material. And cooling to obtain the edible rice bran protein-based multi-structured oleogel. The oil holding capacity, rheological property and
crystal polymorphism of the prepared oleogel are similar to those of commercially available shortening, but trans
fatty acid and
saturated fatty acid of the oleogel are remarkably lower than those of the commercially available shortening, and the oleogel contains rice bran protein beneficial to health. The invention also discloses an application of the oleogel as a substitute for commercially available shortening. The method is simple in process, easy to operate and suitable for large-scale production, raw materials are natural, safe and non-toxic, good
biocompatibility is achieved, and the method can be widely applied to the field of
food processing.