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Volume 63, Issue 1

Issues

Application of hydrocolloids as baking improvers

Zlatica Kohajdová
  • Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Radlinského 9, 812 37, Bratislava, Slovakia
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/ Jolana Karovičová
  • Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Radlinského 9, 812 37, Bratislava, Slovakia
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Published Online: 2008-11-20 | DOI: https://doi.org/10.2478/s11696-008-0085-0

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.

Keywords: hydrocolloids; bakery industry; application; improvers

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About the article

Published Online: 2008-11-20

Published in Print: 2009-02-01


Citation Information: Chemical Papers, Volume 63, Issue 1, Pages 26–38, ISSN (Online) 1336-9075, DOI: https://doi.org/10.2478/s11696-008-0085-0.

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© 2008 Institute of Chemistry, Slovak Academy of Sciences.

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