Application of hydrocolloids as baking improvers

Kohajdová, Zlatica and Karovičová, Jolana Application of hydrocolloids as baking improvers Chemical Papers, Vol.63, No. 1, 2009, 26-38

Document type: Článok z časopisu / Journal Article
Collection: Chemical papers  

Author(s) Kohajdová, Zlatica
Karovičová, Jolana
Title Application of hydrocolloids as baking improvers
Journal name Chemical Papers
Publication date 2009
Year available 2009
Volume number 63
Issue number 1
ISSN 0366-6352
Start page 26
End page 38
Place of publication Poland
Publisher Versita
Collection year 2009
Language english
Subject 290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
Abstract/Summary 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.
Related Links
Link Description   fulltext  
User Comments
Access Statistics: 0 Abstract Views Detailed Statistics
Created: Fri, 19 Mar 2010, 08:59:05 CET by Jana Taptičová . Detailed History