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Significance of Emulsifiers and Hydrocolloids in Bakery Industry
Kohajdová, Zlatica, Karovičová, Jolana and Schmidt, Štefan Significance of Emulsifiers and Hydrocolloids in Bakery Industry Acta Chimica Slovaca, Vol.2, No. 1, 2009, 46-61
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| Attached Files |
| Name |
Description |
MIMEType |
Size |
Downloads |
acs_0035.pdf
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acs_0035.pdf |
application/pdf |
154.90KB |
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| Author(s) |
Kohajdová, Zlatica
Karovičová, Jolana
Schmidt, Štefan
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| Title |
Significance of Emulsifiers and Hydrocolloids in Bakery Industry
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| Journal name |
Acta Chimica Slovaca
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| Publication date |
2009
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| Year available |
2009
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| Volume number |
2
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| Issue number |
1
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| ISSN |
1337-978X
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| Start page |
46
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| End page |
61
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| Total pages |
16
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| Place of publication |
Bratislava
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| Publisher |
Slovak Technical University
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| Collection year |
2009
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| Language |
english
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| Subject |
290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
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| Abstract/Summary |
Nowadays, the use of additives has become a common practice in the baking industry. In this paper, the relevance two groups of these compounds (emulsifiers and hydrocolloids) for bakery applications are described. Emulsifiers are commonly added to commercial bakery products to improve bread quality and dough handling characteristics. Some frequently used emulsifiers are diacetyl tartaric acid esters of monodiglycerides and lecithin, which are known as dough improvers, and monoacylglycerols, which are applied as antistaling agents or crumb softeners. Food hydrocolloids are high-molecular weight hydrophylic biopolymers used as functional ingredients in the food industry. In the baked goods, hydrocolloids have been used for retarding the staling and for improving the quality of the fresh products. They help to minimize the negative effects of the freezing and frozen storage. An improvement in wheat dough stability during proofing can be obtained by the addition of sodium alginate, κ- carrageenan and xanthan gum. Carboxymethylcellulose, hydroxypropylmethylcellulose and alginate can be added as anti-staling agents that retarded crumb firming.
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| Keyword(s) |
emulsifiers
hydrocolloids
bakery products
review
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