Abstract: With the continuous improvement of people’s living standards, consumers are increasingly aware that a good diet is importance for good health. The negative impact of intake of high contents of saturated/trans fatty acids from traditional special food oils on cardiovascular health has attracted extensive attention. In order to meet people’s demand for healthy bakery products, the development of new special oils with no trans-fatty acids and low saturated fatty acids has become an important topic in the field of food science and industrial application. In this article, considering the functional characteristics of fat in bakery products, the oil structuring methods, the influence of structural factors on the structure of structured oil and its application in bakery products are systematically reviewed. Studies have proved that structured oil can be applied to bakery products such as bread, cake, muffin, and biscuit. It can not only provide texture and sensory characteristics similar to those from traditional special food oils, but also improve the nutritional characteristics of bakery products by virtue of its high content of polyunsaturated fatty acids.

Key words: structural agents; structured oil; network structure; bakery products; nutritional properties