植物黄油能像乳制黄油一样用来起酥吗？

Ingredients & Substitutions

Not reliably. A croissant study found that alternative fat systems could produce a similar overall volume to butter or margarine, but the pastries were generally flatter, denser, firmer, and less airy. One particular oleogel blend produced an airy crumb similar to the control, so performance depends strongly on the formulation.

For laminated pastry, matching butter’s behavior during rolling and baking is not just about taste or fat content. In the most directly relevant study, plant-oil-based bigels formed less even layers than the control fats, leading to denser croissants with higher firmness. Other research found that a particular sunflower-oil oleogel blend made croissants with an airy structure similar to the control, but this was a partial-fat replacement and not a direct test of a commercial plant butter against dairy butter. Overall, research has not established that plant-based butters broadly laminate as well as dairy butter. A question these papers can answer is: "How does different wax levels affect croissant pore structure?"

What this answer does not cover

• This synthesis uses titles and abstracts, not a full-text systematic review.
• Bibliographic index coverage and metadata can be incomplete or delayed.
• Retraction and publication-status metadata can be incomplete across connected indexes.
• Paper quality and risk of bias were not independently assessed.
• The conclusion is based on research abstracts rather than full papers, so experimental details and statistical results cannot be assessed here.
• The most direct study tested specially formulated bigels, not ordinary commercial plant-based butter.
• Some of the comparison studies used shortening or other control fats rather than dairy butter.
• The studies covered particular formulations and laboratory baking conditions, so results may not apply to every pastry recipe or brand.

Papers used (7)

1. Bigels containing different wax-based oleogels as laminating fat replacers in croissants — Current Research in Food Science, 2025
2. Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality — Food Hydrocolloids, 2024
3. Matrix Effect on Fat Crystallization in Laminated Bakery Products — The Atrium (University of Guelph), 2017
4. From dairy to plant products: Understanding their structural fingerprints with X-rays — npj Science of Food, 2025
5. Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance — 2020
6. 291. The rheology of butter. III. The effect of variation in butter-making conditions on the hardness of the butter — Journal of Dairy Research, 1941
7. 289. The rheology of butter: I. Methods of measuring the hardness of butter — Journal of Dairy Research, 1941

Answer last checked 2026-11-03T03:01:15.928Z. Answerlog reads titles and abstracts, not full papers, and does not assess study quality or claim consensus.

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