Application of hydrocolloids as baking improvers |
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Authors: | Zlatica Kohajdová Jolana Karovi?ová |
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Institution: | (1) Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia |
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Abstract: | Hydrocolloids (or gums) belong to a group of biopolymers widely used in food technology. In the bakery industry, these compounds
help to improve food texture and moisture retention, to retard starch retrogradation, and, finally, to enlarge the overall
quality of the products during storage. Since recently, some hydrocolloids are being used due to their polymeric structure
as fat replacers to obtain low calorie products and to substitute gluten in the formulation of gluten-free breads. This study
describes the applications of some hydrocolloids in the bakery industry. Technological effects of these substances for different
types of bakery products are also discussed. |
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Keywords: | hydrocolloids bakery industry application improvers |
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